Stock, Broth or Bouillon???

Why do we have so many names for what seems to be the same thing? Or are they the same? What’s the difference? If I am cooking something that asks for Chicken Stock can I use Chicken Broth? Help!
According to Merriam Webster...
Stock is a liquid in which meat, fish, or vegetables have been simmered that is used as a basis for soup, gravy, or sauce.
Broth is liquid in which meat, fish, cereal grains, or vegetables have been cooked.
Bouillon is a clear seasoned soup made usually from lean beef.
Ok, so according to good ol’ Merriam there doesn’t seem to be much of a difference between any of them – they all are a liquid in which something (usually beef or chicken) has been cooked. Well, that doesn’t help much…so what happens if we look at the ingredients of each, or how each one is made…
Chicken Stock is a liquid made from bones and gets its flavor from the cartilage and connective tissue in the bones; the cartlidge and tissue help thicken the liquid. Broth is a liquid made in the same way as stock but meat is substituted for bones. But if you are making homemade broth/stock you may use a combination of the bones and meat…then what are you making…brock or stoth?!
Bouillon is dehydrated stock with added salt and seasonings. So there is something different with bouillon – more salt and seasonings will make it taste different, but it is inexpensive and something that is easy to keep in your pantry.
So now the question is broth or stock (if bought from the store)…
According to Swanson (http://www.swansonbroth.com/brothvsstock.aspx) stock is best for meat dishes and gravies while broth is good for soup and side dishes. Broth is highly seasoned and stock has a more robust meaty flavor.
But if my recipe calls for broth, does that mean I cannot use stock?
I say use whatever you want… it is completely a taste preference (or what you have on hand!) Bouillion is great because you can keep it stocked in your panty…mix it with a little water and you have a liquid…use less water to make it a little more rich, or a little more water to make it not as strong. Broth is more seasoned and stock is more meaty…so take your pick…try the same recipe with different things and see which you like the best! Or, if you have the time make your own with bones, meat and seasonings!
So if you have been confused with these terms in the kitchen, I hope this article helps and you now know the difference between the three, but also don’t be afraid to replace one with another in your recipe…experiment and have fun! Happy cooking!