3 Steps to Perfect Turkey GravyChef Perry P. Perkins    Stock vs. Broth First, let’s make sure that we’re all on the same page, as far as what constitutes a “broth.”  Many, many home cooks assume that “stock” and “broth” are the same thing: a savory liquid simmered with veggies, meat scraps, and bones, to be used as the base for soups, sauces, etc.  In truth, the steps for making stock are very similar to those of making broth but with just a few small but very important differences.  Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (onions, carrots, and celery), and aromatics in water for 6-8 hours.  Stock always involves animal bones, although not always meat. For best results, the bones are usually roasted first, which makes for a richer, more deeply colored stock. Most importantly...stock is always left unseasoned.  Broth, on the other hand, refers to any liquid that has had meat cooked in it. Simmering meat (and often roasted bones…