Good Lifestyle

When temperatures fall, we all appreciate asagodler or a creamy sauce. But if you are preparing to do someSoupe At home, you may not know which basics use: a stock or a broth. Although almost identical appearance, you have to know several differences between stocks and broth. We talked withEden Grinshpan, a host ofTop Chef Canada and the co-founder and the executive head ofDez, for insight.

What is the difference between stock and broth?

"People often make the mistake of thinking that the stock and broth are the same thing," says Grinshpan. "There are three main differences between stock and broth; the first being the ingredients used. The stock is cooked with animal bones, while the broth often includes larger remains of meat in addition to the bones. The Bouillon [is] usually a little thick than stock. "

Another difference is the time in which you need to cook. "As the broth is cooked with the added flavor of the meat, it is usually simmered for a shorter than stock, about 2 hours, leaving you with a tasty cooking liquid," says Grinshpan. "On the rocking side, the stock can be cooked two to six hours to pull the flavor of animal bones."

The third difference between the two liquids has to do with the seasoning. Grinshpan says the stock is not usually seasoned, whilebroth is usually always.

But there is a similarity of ingredients-wise in between the two. The twobroth And the stock generally begins with a mixture of aromatics and mirepoix-a mixture of cubrelts, celery and onion in the water.

So, how can I make chicken broth?

Hungry for a hot bowl of piping of something delicious? Grinshpan has you covered with a simple chicken stock recipe.

"I like roasting chicken bones before doing my stock for a deeper flavor," says Grinshpan. "But this step is not necessary if you are in a pinch."

If you want to keep it simple and traditional, it suggests to coarse two carrots, two yellow onions with the skin and three to four stems of celery. But Grinshpan herself likes to embark on the vegetables she has in his kitchen. "I love adding parsnip, two lemons by half, a fresh curcuma and a head or two garlic (without the top) for an extra flavor," she says.

Note: This recipe calls about four pounds of chicken bones.

1. Preheat your oven to 450 degrees.
2. Mix chicken bones and vegetables you have on site with olive oil in a large saucepan.
3. Place the oven mixture for 30 to 40 minutes until golden brown and fragrant.
4. Add bones to a large pot of water and bring it to a boil.
5. Turn heat and simmer for hours.