Donald Link "Real Cajun" cookbook question

Stock is made by boiling bones. Broth by boiling meat. At least that's the way I heard it.

I always thought broth was more concentrated

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Donald Link "Real Cajun" cookbook

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I unfortunately don't have an answer for your question but I can honestly say this is one of the best cookbooks I've ever owned.

Use whatever you have and don't sweat it. Call Donald tomorrow at the office. Don't bother him at home on a Sunday.

It's a fantastic cookbook, everything I've cooked has been excellent out of it. Well other than the satsuma buttermilk pie, mine never set. I'm second guessing that recipe as well. It calls for 4 eggs and to mix them in individually, slowly. I figured the eggs should be separated at least. Anyone else try that recipe?

if you are buying it from a store it makes no difference
otherwise broth (or consommé) is clarified stock
if you are using it in gumbo even then it makes no difference as the roux changes it anyway

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Preferable is to boil bones and skin for your broth. Include the liver too

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I'll put the heart and gizzard in my stock, but not the liver. That I'll pan fry separately for me or the dog.

Use stock. That mistake shows up several times in the book. If you use broth it will be over salted

I've made the satsuma buttermilk pie 3-4 times. It's been a year since I last made one. I vaguely remember having to bake it longer than the recipe stated.