Stock, Broth, or Bone Broth

What is the difference?


Broth is a light, yet flavorful liquid that makes a great base for soups and stews. It is also delicious by itself. To create broth we simmer vegetables, and/or meats and spices in water for no more than two hours. You can at this point strain the broth or enjoy it as a soup.


Stock is more substantial and nutrient-dense than broth. To create stock, vegetables and/or meat and spices are simmered for three to four hours. Because stock simmers longer than broth, more nutrients and flavors will seep into the broth, creating a rich, deeply flavorful liquid. The stock can then be strained and stored. You can also enjoy it as it is, as a soup, or create a stew. When the stock cools you will notice the broth change to a gelatin-like consistency, which is normal.

Bone Broth

The benefits of bone broth are many. It is a flavor-rich, nutrient-dense broth that is easy to digest and promotes healing. The broth is allowed to simmer for many hour, creating a powerhouse of healing properties. I generally simmer chicken bone broth for 24 hours, beef bone broth for up to 48 hours. During this lengthy simmering process the bones and ligaments release healing compounds like collagen, proline, glycine, and glutamine. These powerful compounds have the power to transform our health. When the broth is done cooking, it is strained and stored. It can be used as a drink, or in recipes that call for stock or broth.

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