From creamy risottos to comforting sauces, broth, stock and bouillon are pantry staples for preparing some of our favourite cold-weather recipes. Beyond serving as a liquid base, these ingredients add a subtle element of flavour to your dish without overpowering your chosen seasonings. Given their similar culinary applications, you might wonder: are broth, stock and bouillon essentially all the same thing? Or is it better to choose one over the others when making a particular recipe?
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What is the difference between bouillon and broth?
Let’s start with the simplest of the trio to distinguish: bouillon and broth. ‘Bouillon,’ which is the French word for ‘broth,’ is used to describe broth that has been dehydrated into a powder or cube.
What is bouillon?
Bouillon is typically used as a time-saving substitute for a made-from-scratch liquid broth. The flavour of bouillon can vary significantly depending on the composition of its dehydrated base, which can include meats like chicken, beef or lamb as well as veggies. Bouillon can also be seasoned with a wide variety of spices and herbs.
One bouillon cube or a teaspoon of bouillon powder can be dissolved in one cup of boiling water to make one cup of broth. You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency. Some chefs also like to use bouillon powder (or grated bouillon cubes) as a seasoning salt, sprinkling it over foods to add a boost of umami-driven flavour.
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What is the difference between broth and stock?
The terminology gets a little more blurry when it comes to stock versus broth, with some chefs using the words interchangeably or defining them slightly differently. ‘Stock’ and ‘broth’ both refer to liquid that has been simmered slowly with meat and veggies. The distinction between the two can generally be made based on whether bones and seasoning are also added to the liquid.
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What is broth?
Most chefs agree that seasoning is one of the key differences between broth and stock. The addition of seasoning makes broth flavourful enough to sip solo. Many of us know the soothing feeling of warm broth slurped straight from a mug when nursing a cold or flu. Stock, by contrast, has a more neutral taste and isn’t often consumed on its own.
Although broth can be enjoyed by itself, you can also use it in cooking. Broth typically has a lighter consistency than stock, making it an ideal base for deliberately simple dishes like chicken noodle soup,as well as for meals that already have plenty of body like risotto, stuffing or casseroles.
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What is stock?
Stock is traditionally made by simmering liquid with bones, such as chicken, beef, pork or fish. The bones release collagen and marrow into the liquid, giving stock a heartier consistency than broth. Stock is also cooked for longer than broth to give the bones and cartilage time to break down. In recipes, you’ll usually see stock used to create a richer mouthfeel, such as in sauces, gravies and stews.
You can think of stock as the best choice for texture and broth as your go-to for flavour, but this is a loose rule with many exceptions. For example, some chefs choose to add seasonings, mirepoix or other aromatic ingredients to their stock in order to give it more flavour.
Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.
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FAQs
Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.
What to do with stock broth bouillon? ›
Bouillon cubes are used to add more umami and spice to certain foods, namely curry, soup, stew, rice and sauces like BBQ sauce. These cubes can also be dissolved in water to make broth. Some grate the cubes to create a rich powder that can be tossed with popcorn or sprinkled on food like salt.
What is the ratio of bouillon to broth? ›
What is the ratio? You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth.
What's the difference between stock and broth and bouillon? ›
Stock bases are usually sold as pastes or in liquid form, where broth bases are most commonly sold as powders or in cubes and can be referred to as bouillon. To use either of these in recipes, simply follow the package directions to add water to create the amount of stock or broth called for in your recipe.
How do you use broth stock? ›
Chicken stock or broth can be used for all sorts of delicious dishes, not just soups and stews. From a cooking liquid for grains like rice and quinoa to a braising liquid for chicken or vegetables, it's a very useful ingredient that brings extra flavor to a recipe.
Is it healthy to drink bouillon broth? ›
It can make a healthy addition to your diet and contains nutrients such as collagen, electrolytes, and various amino acids.
How many bouillon cubes for 4 cups of broth? ›
To substitute for broth, simply dissolve a Knorr bouillon cube in boiling water. For 2 cups of broth, one cube is sufficient; for 4 cups, use two cubes. If using granulated bouillon, 1 teaspoon is enough for 1.5 cups of broth. This simple swap ensures a rich and flavorful base for soups, stews, and more.
Is it better to use broth or stock in soup? ›
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.
Is bouillon healthier than stock? ›
Chicken broth and chicken bouillon nutrition. Although chicken broth and chicken bouillon are easily interchangeable in recipes, they do differ when it comes to their nutritional profiles. Homemade chicken broth slightly edges out chicken bouillon as the healthier choice.
Do bouillon cubes go bad? ›
They are typically safe to use for 1-2 years past their expiration date as long as they've been stored properly. However, the flavor intensity will diminish as they age. To ensure longevity, one should store bouillon cubes in a cool, dry place away from moisture.
So how long does it last in the fridge? Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don't have a good fat layer on top, 3-4 days. Best is to keep a couple of jars in the fridge and the rest in the freezer.
Can I leave stock simmering overnight? ›
Fill with water, bring to a boil, then reduce heat to the lowest simmer my stove burner will maintain, and leave it to simmer all night long. In the morning, I'll strain the stock and let it cool, and toss all the used bits in the trash.
What is bouillon stock used for? ›
In addition to dissolving bouillon in water to make broth, you can use it any number of ways to add salty, umami flavor to dishes. All that's needed to access the bouillon flavor is to add water, so you can dissolve them into curries, dips, dressings, marinades, sauces, soups, and stews.
How do you use liquid bouillon? ›
How to use. SHAKE WELL. For Broth: Add 1 ½ tsp (7.5 mL) to 1 cup (250 mL) boiling water. For Simple Soup: Add 4 ½ tsp (22.5 mL) to 3 cups (750 mL) boiling water and stir in 2 cups (500 mL) chopped vegetables and 1 cup (250 mL) pasta; simmer until tender.
What can you do with bouillon cubes? ›
One bouillon cube or a teaspoon of bouillon powder can be dissolved in one cup of boiling water to make one cup of broth. You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency.
