Think of stock and broth like cousins at a family picnic: one brings a fancy casserole, the other brings chips. Both are welcome. Both get eaten. The key is not to stress—season as you go, and taste like a friendly raccoon who only wants good flavor.
If you’re making a delicate consommé, sure, use broth. But for 95% of everyday cooking—soups, rice, braised chicken, or even boiling potatoes—stock is a fantastic stand-in. Just don’t tell your grandma I said that.
And if you accidentally use stock in a clear soup and it goes a bit murky? Call it “rustic.” Everyone will nod approvingly, and you’ll look like a genius who understands texture. Welcome to the club: we use what we have, and we eat well anyway.
