Understanding the best uses for stock and broth is key to helping
you get the most out of your culinary creations. Stock is ideal
for main meat dishes and gravies, while broth is perfect for
soups and side dishes. We hope this Campbell's® Kitchen chart
will help you to decide which one is better suited to your recipes.
|
Stock |
Broth |
| How are they different? |
Stock is a foundational ingredient used to enhance the rich and meaty flavors and juiciness of your main meat dishes and gravies |
Essential ingredient to add flavor to soups and side dishes that don’t have a strong flavor of their own |
| How does the flavor compare? |
Less seasoned, rich and robust, with a meaty flavor |
Finished, highly-seasoned flavor |
| What are the best uses? |
Main meat dishes, gravies and sauces |
Homemade soups, vegetables, stuffing, rice, potatoes, reheating leftovers |
| Want to learn more? |
Visit SwansonStock.com |
Visit SwansonBroth.com |