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Broth, stock… what’s the difference?!
Have you ever wondered what the difference between broth, bone broth, and stock is? Have you heard about bone broth as the newest health craze? What good does bone broth do anyway?Jump to Recipe
Broth vs Stock
Although many people use these terms interchangably, broth and stock are 2 different things. Traditional broth is a liquid that has meat cooked in it. So take some meat, some veggies, water, aromatic herbs and simmer for roughly 2 hours. Add a little seasoning and you get a thin broth fit for a soup! A stock is the similar except you use animal bones (which usually still have some meat left) and you simmer for 2-6 hours. You also do not add seasoning (ie: salt, pepper) to stock.
So what is Bone Broth?
Well, to make things more confusing, bone broth is really just stock. But its like a really good stock. To make a good bone broth the length of the cooking time will give you the richer, thicker stock that people generally refer to as “bone broth.”
Health Benefits of Bone Broth
In recent years, bone broth has become popular for the supposed health benefits it brings. The gelatin found in bones is said to promote a healthy gut by sealing up any porous holes (as found in leaky gut syndrome) and can help to ease chronic stomach ailments. It is even rumored to help with food intolerances. Bone broth also contains glucosamine and chondroitin which are popular substances taken to help with joint pain and inflammation. Glycine found in broth is said to promote better sleep. And minerals in bone broth can help support a healthy immune system. These are just a few of the benefits you can find by doing a quick Google search. (note: I am not a doctor, so these could be totally false)
Homemade Bone Broth Recipe
So how do you make a bone broth? It sounds pretty simple, right? It is! And it will likely cost you very little! I start with saving my veggie scraps. Things like celery, carrots, onions, garlic all produce some “waste” that can easily be turned into food. Those ends I chop off or the skins I peel off go straight into a container in the freezer until I have about a gallon bag full. At this point, you can simmer just these veggie scraps and make a wonderful vegetable stock if you prefer. If making bone broth, you also need some roasted bones. I prefer to use a whole chicken carcass from a prior meal that has been picked clean of useable meat. In this instance, since my chicken bones were already roasted, I throw them in a slow cooker with the veggies and a few other things and i’m done! It really is easy and a way to waste less.
Easy Homemade Bone Broth in the Slow Cooker
- Slow Cooker
- Animal Bones (I like to use a leftover chicken carcass)
- Veggie Scraps (onion, celery, carrot, garlic are all good choices, stay away from adding more bitter veggies such as broccoli or asparagus)
- Water enough to cover bones and veggies
- 1 Bay Leaf
- 1-2 Tbs Apple Cider Vinegar regular vinegar works too
- Salt & Pepper (Optional)
- Place your veggie scraps, bones, and bay leaf into a large slow cooker.
- Cover with water. The amount of water will vary, just try to cover the bones and veggies completely.
- Then add 1-2 tablespoons of apple cider vinegar. (I use 2 for a slightly more citrus note to my broth)
- Cook on low for 12-24 hours.
- Strain the mixture and portion into containers. (I like these and put 3 cups in each.)
- Let cool in fridge then tranfer to the freezer until ready to use.