There are supposed to be some difference between broth and stock, I hear it is broth when you have meat in the mixture when it is brewing and stock is in its pure form just from cart-ledge ( cant spell it why try). For the purposes of cooking are there times when I cannot use a broth when a stock is called for or vice-versa. They would think them to be the same except of some flavor difference in perhaps the way they interact with other substances. I have been buying a whole chicken, using the breast, cooking the rest of the bird w/ veggies and pulling of whatever meat comes off easily in an hour and cooking it another hour. I suppose this is broth then? Could we call it a super stock? Is it lacking in anyway, could it be too rich? I am using this in the risotto I am making for the first time tonight.