So, what’s the difference between stock and broth? Simply put, a stock is made with the meat, fish or poultry of choice, with vegetables added for flavor. A broth is made from the meat, fish or poultry only, no vegetables. The classic vegetables of choice are carrots, celery and onions, which add a tremendous amount of flavor to stock. I prefer stock.
Bouillon is the same as stock. The best tasting stock is homemade, but quite often we just don’t have time to make it.
When you need good quality stock, fast, you can make what I call “doctored” stock: to canned broth, add one part each carrot and celery, two parts onion, a clove of garlic, a bay leaf, and some bones, if you have them. Chicken wings are ideal. Bring the mixture to a boil, then lower the heat to simmer and cook 20 minutes. Strain off your stock and take all of the credit! Sizzleworks’ video “Stock Secrets” contains additional details and a demonstration of preparing doctored stock.