Broth Vs. Stock question
I see a lot of recipes (From American books, on here etc.) that call for broth of some sort: Chicken broth for cooking chicken thighs, beef broth for injecting brisket, as examples.
My question to the accumulated genius of The Brethren is - Is there any difference between what you guys call broth and what we call stock?
When I make a chicken stock, for example, I boil the chicken carcass with onion, carrots, celery, herbs and a bit of seasoning, then drain.
Over here, I guess a broth is more of a thin soup (with a stock base).
Are the two interchangeable as products and as words or is there a definitive difference, as far as y'all know?
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