Broth and Stock and Bone Broth, Oh My!
Broth and Stock and Bone Broth, Oh My!
Yes, broth, stock and bone broth are all related. All three share the same foundation: bones, meat and vegetables simmered in a pot of water. So what makes these cooking liquids distinct? Their differences lie in preparation, timing and specific ingredients used.
What is Broth?
Broth is water simmered with aromatics and meaty bones. It is cooked for a short time (usually 45 minutes) before it's strained and seasoned. Broths create a savory base for soups and stews and taste great on their own, too. Because of their seasonings and thinner consistency, you’ll most likely prefer drinking broths over stocks.
What is Stock?
Stock is water simmered with vegetables, aromatics and bones, which are sometimes roasted for a richer flavor. Unlike broth, little to no meat is left on the bones when they are added to the pot. Before straining the stock, it is cooked for 4-6 hours to better extract the collagen from the connective tissues and bones. Because of its thick, gelatinous quality, chefs may choose stock as a base for sauces or in place of some element of fat in other dishes.
What is Bone Broth?
Bone broth is a hybrid of broth and stock. The base is similar to stock in that it is usually made from roasted bones, but the bones may sometimes have a bit of meat still attached. The main difference between bone broth and stock is the cooking time. It is typically cooked for more than 24 hours. The goal is to extract the gelatin from the bones, releasing their nutritious compounds and minerals. Like broth, bone broth is strained and seasoned and may be enjoyed on its own. It must have at least 7 grams of protein per cup to be considered real bone broth. Stock, by comparison, usually contains about 1 gram of protein per cup.
The bottom line: While your final dishes may have more concentrated flavors, slightly varying thicknesses, and unique nutritional values, cooking with these three products achieves similar results, meaning you can use them interchangeably.
Good Question: What about vegetable broth and stock?
Since no bones are used in the process, these two liquids are nearly the same thing. Vegetable stock may have a slightly more intense flavor than broth due to its longer cooking time.
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