WHAT IS THE DIFFERENCE BETWEEN BROTH, STOCK AND BONE BROTH?

I was annoying the chefs in the kitchen the other day. I had been reading about this new food trend called bone broth. Bone broth believers say that it treats joint health, reduces cellulite ( I am in) , helps people overcome food intolerances and will boost your immune system.  This made me  curious about the difference between stock, broth and bone broth and what makes bone broth so amazing.  This is what they had to say…..

What is Broth?

Broth is water simmered (do no  boil as the broth will go cloudy) with vegetables, herbs, meat, and can include some bones.  Simmer for 1-2 hours .  After straining, the broth is light and can be used as the base for a soup and will stay fluid when chilled.

What is Stock?

Stock is simmered (do not boil as the stock will go cloudy) with roasted vegetables, herbs, & meaty roasted bones.  Simmer for 4-6 hours, strain and season.  The collagen would have been extracted from the connective tissue of the bones which gives the stock its thick, gelatinous quality.  Stock is used for deglazing or as the base of a good sauce.  It can also be used instead of butter and cream to bind ingredients together.  When chilled, the stock should have a jelly consistency. 

What is Bone Broth?

Bone broth is a hybrid of both broth and stock. Follow the base stock method ,  Simmer for 24hrs (do not boil as the stock/broth will go cloudy).  Not only will the gelatin be extracted from the bones but also the nutritious minerals like, collagen, glucosamine, amino acids, electrolytes, calcium, and the list goes on. Enjoy as you would the broth…When chilled the bone broth should have a jelly like consistency.

So bone broth, broth and stock are all related. Cooking time is the major difference.

Here at the restaurant there is always a stock on the stove, whether it’s beef (de bouillon de bouef), chicken (stock de poulet) or fish ( stock de poisson). We use our stock as the base for all our sauces. Executive Chef Braden Honnery shares our recipe with you.

Chicken or Beef broth, stock or bone broth

  • Chicken or Beef bones - use bones with lots of marrow like knuckle & scraps of meat 
  • Mirepoix – celeriac, carrots, onion, garlic
  • Herbs and spices – thyme, rosemary, peppercorns, bay leaves, salt
  • Cold water

METHOD: Roast bones with your mirepoix place into stock pot and add cold water until your bones and mirepoix are covered. Add your herbs and spices and simmer, 1- 2 hours for broth, 4-6 hours for stock and up to 24hrs for your bone broth. Skim the impurities off the top of the liquid with a ladle. Strain and season.

Fish Stock

  • Fish bones - have some meat attached.
  • Mirepoix – celeriac, fennel, onion, garlic
  • Herbs and spices – thyme, rosemary, peppercorns, bay leaves, salt
  • Cold water

METHOD: Roast bones with your mirepoix place into your stock pot and add cold water until your bones and mirepoix are covered. Add your herbs and spices and simmer, 30min. Skim the impurities off with a ladle, strain and season.

Enjoy!