STOCK VS BROTH - HERE'S THE DIFFERENCE

If you’ve ever wondered why restaurant soups taste fuller and sauces feel richer, the answer usually starts long before anything hits the pan. It starts with proper stock.

Chicken stock and chicken broth are often treated like the same thing, but they serve very different roles in a working kitchen. Stock is built from bones and collagen to create structure and depth — the kind of foundation that makes sauces silky and braises deeply flavorful. Broth, on the other hand, is meat-based, lightly seasoned, and ready to drink or turn directly into soup.

In this video, I’m showing you exactly how I make both in my own kitchen, including roasted stock, traditional broth, a second extraction for lighter cooking, and how I collect and store the chicken fat so nothing goes to waste. Once you understand the difference between stock and broth, you stop relying on boxed shortcuts and start building real flavor from the ground up.

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