Broth

Broth is a flavorful liquid made by simmering meat, fish or vegetables, often with herbs, in water. It is seasoned and good enough to drink or eat as soup on its own. The words broth and stock are often used for the same thing, and store-bought cartons use both labels freely.

How to do it

1. Put 1 kg (about 2 pounds) of meat on the bone, such as chicken legs or beef shin, in a large pot with 2 to 3 liters (8 to 12 cups) of cold water.
2. Add a halved onion, a carrot, a celery stalk, a bay leaf and a few peppercorns.
3. Bring slowly to a gentle simmer. Skim off the gray foam that rises in the first 20 minutes.
4. Simmer uncovered, with small bubbles only, for 1 to 3 hours for chicken or 3 to 4 hours for beef.
5. Strain, then season with salt to taste.

How to use it

Use broth as the base for soups, noodle bowls, risotto and braises, or sip it hot. A clear, very refined broth is a consommé. Japanese dashi and Italian brodo are both broths.

How to store it

Cool broth fast. Divide it into shallow containers so it drops below 5°C (41°F) quickly; see cooling food safely. Keep it in the fridge for 3 to 4 days or freeze it for up to 3 months. Bring it to a boil before using it after storage.

Common mistakes

• Boiling hard, which makes the broth cloudy and greasy.
• Salting at the start. If you plan to reduce the broth later, it can end up too salty.
• Adding too much water, which gives a thin, weak result.
• Leaving a big pot to cool on the stove overnight.

In recipes

The usual difference is this: broth is made mostly from meat and is seasoned, while stock is made mostly from bones and is left unsalted so it can be reduced. Stock is richer in gelatin and sets when cold. In most recipes you can use either. "Bone broth" is a modern name for a long-simmered stock that is seasoned and drunk on its own. "Bouillon" is the French word for broth and is also used for stock cubes.