All lessons in the How to Make Stock section:
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.
At the end of this cooking school lesson, you will be able to:
- 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
In partnership with:
Northwest Culinary Academy of Vancouver