Stock versus Broth? This is often the most pondered question when it comes to this pantry staple.
The difference between the two has to do with how each one is made. Stock is created by simmering, in water, left over bones, trimmings of meat and/or vegetables making a mild flavored base for soups. When making broth, entire cuts of meat (such as chicken breast, legs, thighs) and whole vegetables, not just the trimmings, are simmered together in water over an extended period of time. This creates a richer base flavor when used in soups, sauces and stews.
In your Fresh 20 menus, you’ll find broth is the choice (both chicken and vegetable) to use in inspired dishes bringing flavor to stuffed cabbage, chicken posole and rice pilafs, as well as soups, bisques and risottos.
As always, choose the highest quality ingredients your budget will allow when stocking your Pantry 20. Pacific Foods chicken and vegetable broth is the brand of choice at The Fresh 20.