reduced stock—glace, glace de viande, and demi-
glace—according to how far the stock has been
reduced.
Broth is made with meat and vegetables—no
bones or connective tissue. It can be flavorful, but
without collagen from connective tissue, it’s about as
thin as water. Yet while a classically trained chef
may need to know this distinction, as a home cook,
you don’t have to worry about it. In this book, I use
the word “stock” pretty much exclusively, because
my Quick Chicken Stock recipe contains both bones
and added gelatin. For the vast majority of home-
cooked recipes, the two can be used interchangeably.
The USDA makes no distinction in their labeling laws
about what can be called “stock” or “broth.” They
state that the terms “may be used interchangeably as
the resulting liquid from simmering meat and/or
bones in water with seasonings.” While some brands
will choose to use one wording or another on their
packaging, there is in fact no real difference in how
they’re manufactured.
Jus refers to the natural juices given off by a piece
of meat that’s being roasted. Often the jus will settle
on the bottom of a roasting pan and evaporate while
the meat cooks, leaving a coating of what is called
fond—the delicious browned bits that form the base
of pan sauces and gravies.
FREEZING STOCK