"Broth is made from meat. Stock is made from bones" - Alton Brown Whether or not that's strictly true, AB is a man in whom I have a great deal of culinary faith (although I also know he's not incapable of error). And yes, the difference (body) is gelatin content. Broth doesn't gel when cold. I used to make Jeff Smith's recipe for Chinese chicken soup stock. I'd put 10 pounds of chicken in a large stock pot, cover with water, bring to a simmer. drain, cover again, add dried turnip ball and ginger, bring to simmer again and cook for an hour or more. It was laborious but the product was good. One day, when pressed for time and requiring a small amount of chicken stock when I had none squirreled away in the freezer, I substituted Swanson's chicken broth. Naturally, the first thing I did was taste it straight out of the can. Hmmm ... yummy. I never looked back and can often find it on sale for 69 cents a can. I've always got it on hand. Yeah ... I'm a sellout but this has saved me many hours in the kitchen. Michael Disclaimer: I have no affiliation with Swanson's Foods nor am I a stockholder.
