Stock on the other hand is the liquid extract gotten from cooking meat (With bones…..lots of it) with vegetables, spices and other ingredients. As a result, the collagen extracted from the bone marrow and connective tissues of the chicken or beef bones would give it a better flavor and taste.
Sometimes when I want to make a really rich chicken or beef stock, I roast the bones in the oven before the preparation to give it a deeper and nicer flavor. To help distinguish between the two, always remember that a chilled stock will have a jello-like semi solid consistency due to the collagen extract from the bones.
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• Broth Vs Stock