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  • Since You Asked: Stock is a base for broths

  • What's the difference between broth and stock?
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  • What's the difference between broth and stock?
    — Lee S., Medford
    Stock is the foundation of many types of dishes, including soup. The richest-tasting stocks start with roasted bones, either leftover or browned or roasted just for stock, although it's fine to use uncooked meat. Stocks also should be simmered for at least an hour, but preferably two or more.
    Broth is what this liquid is called when served on its own or as a vehicle for other ingredients, such as noodles or vegetables. The biggest difference between the two if purchasing them packaged is that broth is more highly seasoned than stock, so stick with low-sodium broths when you're buying commercially made.
    If you're short on time for making your own stock, you can pump up the flavor of store-bought stock with this recipe from "300 Sensational Soups," by Carla Snyder and Meredith Deeds.
    16 cups store-bought chicken stock
    2 pounds chicken parts (necks, backs, breast bones, wings, etc.)
    2 onions, sliced
    2 garlic cloves, crushed
    1 carrot, sliced
    1 rib celery, sliced
    6 whole black peppercorns
    3 parsley stems
    1 bay leaf
    1/2 teaspoon dried thyme
    In a large stockpot, combine the stock, chicken parts, onions, garlic, carrot, celery, peppercorns, parsley stems, bay leaf and thyme. Bring to a simmer over medium-low heat. Cook at a very low simmer for 45 minutes.
    Strain and degrease stock. Degreasing is easiest after stock is cooled in refrigerator, where fat will rise to the top, harden and is easily removed.
    Makes about 14 cups.
    Send questions to "Since You Asked, A la carte" Mail Tribune Newsroom, P.O. Box 1108, Medford OR 97501; by fax to 541-776-4376; email to youasked@mailtribune.com.
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