The American Heritage Dictionary (www.bartleby.com) does not distinguish
between stock and broth. But, this perhaps reflects common rather than
specialist usage.

The food dictionary at www.epicurious.com makes the slight distinction that
stock is the strained liquid that is the result of cooking vegetables, meat
or fish and other seasoning ingredients in water. Their definition for
broth doesn't say strained.

The meat vs bones distinction seems useful and plausible at least among
professionals. But, is there a second authoritative source for it, other
then our Chef Hans?

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"H. W. Hans Kuntze" > wrote in message
s.com...
DawnK wrote:

>I finally got to use mine to make chicken stock tonight! I can't wait to
>make soup out of it tomorrow! I feel so accomplished. We also had REAL
>mashed potatoes with the chicken we had for supper prior to making the soup
>stock.
>

Just a little technicality, Dawn and congratulations.

If you had meat in there, you made a broth.

If you only used bones, you made stock.

Just thought you might like to know.

--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
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