Stocks vs Broths

This post might just be for me, unless you’re like me and don’t know the difference between stocks and broths. All I know when making a recipe I add what’s in the ingredients, if it says stock I add stock. I don’t question why it’s stock vs broth.

I have to admit that I attempted to make a chicken broth in my pressure cooker, but was it really broth? It might have been stock. I don’t know and this is why I’m writing this post, because Kat needs to know. Do you?

It’s fall and a few of the things I try to make are soups, stews and chilis as the weather starts to cool down. Stocks or broths are used as a base in making recipes to boost flavor and add nutrients to the meal that you are making.

Broth:

Is made from the meat, whether it’s beef, chicken or turkey. You simmer the meat in water for 45 minutes to 2 hours. The purpose of a broth is to add flavor.

Stock:

Is made from the bones with some fat and meat still on them. Add vegetables and seasonings then simmer in water for 4+ hours. The longer the simmer time will develop more flavor and pull the collagen out of the bones. The stock become thick and gelatinous because of the collagen.

Bone Broth:

Is essentially like stock but it simmers for 12 hours or longer. An acid like apple cider vinegar is added to help extract the minerals. The end result is a thick, gelatinous, flavorful stock with a boost of minerals.

Bone Broth Recipe

Directions:

Add one chicken carcass to your slow cooker/crockpot and enough water to cover the carcass. Pour in 1 tablespoon raw, organic apple cider vinegar. Cover and cook on high until boiling then reduce to low for 12-18 hours. Strain and store in glass jars.

If you don’t have time to make your own broth or stocks there are many store bought options but there quality can vary. It is important to buy the ones free of MSGs, corn syrup, artificial flavorings and loads of sodium.

PS: Now I know I made stock, because I used bones.