Which Is Better Stock Or Broth?
The answer to this question depends on the intended use and personal preference. Stock is generally made with bones and is therefore richer in flavor and nutrients. It is perfect for sauces, gravies, and soups that require a concentrated taste. Broth, on the other hand, is typically made with meat and is lighter in taste and texture, making it a good choice for sipping or using as a base for clear soups. Ultimately, whether stock or broth is better depends on the recipe and the individual’s taste preferences.