Using Meat Versus Bones

Unlike their 19th-century counterparts, which were made with whole hens or slabs of meat, most contemporary broths are made from bones and trimmings. If broth is being used as a backdrop for other flavors (technically, this is called stock)—as in vegetable soups—it isn’t necessary to use meat. When broth is being served alone or as the basis for a consommé, the flavor depends entirely on the ingredients used to make the broth—which will benefit from using meat instead of bones.