Stocks, Broths & Gravies Category
Stock is made by simmering bones for a long time. This releases the collagen and allows it to convert to gelatin. This results in a thick body that can gel when cooled. It is used in sauces and stews.
Broth is typically made by simmering meat for an hour or two. Broth is thinner than stock and is used in soups and other dishes.