Food - Drink
Stock Vs. Bone Broth: What's The Difference?
By KAREN GRECO
Bone broth has played an outsized role in food over the past decade thanks to its health benefits and collagen-boosting properties. However, finding the best one — from stock to broth to bone broth — can be difficult because these three types are all created differently.
A stock is made by simmering animal bones with various herbs, spices, and vegetables in water. The stock is simmered on the stove for three to four hours, extracting the flavor and the collagen from the bones, which gives it its gelatinous appearance when it gets cold.
A broth is created by cooking meat, rather than bones, in water, along with vegetables and herbs. The taste is more delicate because of the relatively short cooking period, which makes it a wonderful alternative to butter or to give flavor to cooked grains.
A bone broth is made from animal bones and boiled for at least eight hours to extract additional health benefits, such as electrolytes and amino acids. Since bone broth simmers for such a long time, the liquid will significantly cook down, and you'll be left with a flavorful liquid.