Lesson Description & Goals

Since ancient times, cultures from all around the world have been making broths. Authentic Italian, Chinese and Vietnamese cuisines, for instance, rely on very flavorful broths for many of their classic dishes.

Broths are made by simmering meat that is still attached to the bone, along with a combination of vegetables and aromatics. Aside from producing a tasty liquid, broths also produce a cooked and usable meat at the same time. For example, the leftover meat can be used to stuff pasta or both the meat and liquid can be used to create a whole meal. Chicken Pot Pie is a perfect example of this.

This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock. Here you will learn the differences between a broth and a stock as they are often confused. You will also learn the process of making either a white or dark broth. By learning this easy process, you will not only be able to incorporate a flavorful broth into your cooking, you will be able to build a variety of different dishes from delicious soups to whole meals.

• Explain the differences between broth and stock
• Make a white and a dark chicken broth
• Identify what ingredients are used in broths
• List the types of meats that can be used to make broths

Lesson Topic Videos

• Introduction to How to Make Broth (1:18)
• The Difference Between Broth & Stock (0:51)
• How to Make White Broth (4:13)
• How to Make Dark Broth (0:39)

Lesson Prerequisites

IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

• How to Make Stock | Fundamentals
• How to Make Dark Stock

All Lessons in the How to Make Stock Section

• How to Make Stock | Fundamentals
• How to Make Dark Stock
• How to Make Short Stock
• How to Make Broth
• How to Make Veal & Beef Stock