[gavinol]

In stock, such as chicken, beef, or fish stock, animal bones are the main ingredient. These bones are typically braised first, then transferred into a large kettle or pot with water to cover. Stock is heated slowly over a low flame for several hours, preventing the water from boiling..Broth, on the other hand, is mostly made from meat. While the cooking process is very similar to stock, the results are slightly different. Broth is more subdued than stock, as it tiptoes lightly into the mouth with a softer texture and milder flavor. Broth's taste is known to stand on its own, as the meat gives broth a finished distinction.


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