Roasted Chicken Stock
Credit: Randy Mayor; Styling: Leigh Ann Ross

The difference between stock and broth is, technically, one of intention. A broth is the liquid that you end up with when you cook vegetables, meat, poultry or fish in water.

You make a stock with the intention to use it as an ingredient. Stock is made by cooking vegetables, bones, shells, meats, poultry and fish, etc in water in such a way that the flavor of the liquid is maximized—and the solids are often discarded. Watch our how-to video to see how to make a white chicken stock.

But on a more practical level, the canned "broth" you buy in the grocery store is intended to be an ingredient that adds flavor, which flies in the face of the description above. It was probably named "broth" by savvy marketers who felt it gave the product more cache.