Stocks Vs. Broths

July 30th, 2013

#broths #stocks #kitchen tips & tricks

Stocks Vs. Broths Pacific Foods

What’s the difference between stocks and broths? We get this question all the time, so we thought we’d clear up any confusion. Both stocks and broths are delicious, easy to use, and pantry essentials. But there are a few key differences.


Stocks are unseasoned building blocks that add depth and body to your recipes. Use them for sauces & gravies, braises and marinades. Pacific’s new line of Simply Stocks are made with traditional recipes and cooking techniques in mind. They’re clean, simple ingredients (just chicken, vegetables and water) slowly simmered for up to six hours. These stocks are truly the closest thing to homemade. Grandma would be proud.


Broths are fully seasoned, with a stronger flavor profile that you can taste in your recipes. Use broths in soups, risottos, pasta dishes and when cooking other grains. Our broths are made with clean and simple ingredients, too, (just organic meats, sea salt and seasonings) and simmered for 2-3 hours. They add a rich flavor to any dish you make.


Pacific is launching a whole new line of Simply Stock in 8 oz containers. They’ll be hitting stores soon, so keep an eye out. Then get cooking! Have a recipe you like to make using stock? Feel free to add it to our Kitchen page.


Stocks Vs. Broths