I’m going to clarify the difference between broths, stocks, and bone broth in this post.
I even went down memory lane, pulled out my culinary school textbook and really dived in to explain it in a way that is as crystal clear as possible.
Bone broth is probably something you have heard of the last few years. It is known for being incredibly nutrient dense, healing and nourishing. Have allergies? Drink bone broth. Poor immune system? Drink bone broth. Need to increase the amount of protein you consume daily? Drink bone broth. Acne? You get the point… Drink bone broth!
Something that I find is missing from all of the articles online telling you of all the benefits on bone broth, is what the difference is between bone broth, a stock, and a broth.
So friends, here is the difference:
- Broth: A broth is typically made of meat and is only simmered for a short amount of time. Broths are light in flavour and less of a mouth feel compared to stocks and bone broths. Broths are not often made because meat is expensive, although chicken gizzards such as hearts and kidneys are often used to make broths. A broth is often a “by-product” that would be created if you are poaching chicken breasts for example, and it can be saved and use to flavour other meals.
- Stock (what the recipe below is): A stock is defined as a clear, thin (that is, un-thickened) liquid that is flavoured by soluble substances extracted from meat, bones, vegetables and other various seasonings. Stocks are made from joints and bones and are simmered anywhere between 4-8 hours, depending on the type of bones being used.
- Bone broth: Similar to stocks, bone broths are made using joints and bones but they are simmered for an extensive amount of time, varying from 24-48 hours (again, depending on the types of bones being used).
** FYI: Knuckle joints from younger animals are the ideal joints to use for stocks and bone broth because they have lots of cartilage in their bones. As the animal becomes older, the collagen hardens into solid bone which is harder to dissolve into stocks.
In a brief summary: Broths are used mostly for flavour whereas stocks and bone broths are mostly for nutrient value in addition their flavour. Overall, stocks are vey healthy for you but the nutrient density of bone broths are higher.
Why are stocks and bone broths healthy for you?
Simmering the joints and bones releases minerals and nutrients, by breaking down connective tissue (collagen) from the bones themselves. It is necessary to add an acid such as vinegar to the pot, to help break down the connective tissue and really maximize the nutrient density. When the collagen dissolves, it forms gelatin which is an abundant source of protein and amino acids that are very healthy and nourishing. Gelatin is also responsible for giving the stock or bone broth body, which makes it “jelly-like” when cold.
Health benefits of consuming stocks or bone broth:
- Helps to heal and seal your gut: Constipation, allergies, candida, and many other things can cause the colon to become permeable (this is called leaky gut). This can be a root cause of many imbalances in the body. The gelatin in bone broth is a hydrophilic colloid and this is a super scientific way to say that it attracts and holds liquids, including digestive juices which supports proper digestion and heals leakages of the intestines.
- Bone broth contains minerals that helps repair joints: Stock contains minerals in a form that your body absorbs easily. Minerals abundant in bone broth are calcium, magnesium. phosphorus, silicon, sulfur and various trace minerals. People spend a ton of money on supplements to support joint health and reduce joint pain, when they can get many of the nutrients they need for joints like chontroitin sulphates and glucosamine by drinking bone broth.
- Promotes bone health: As mentioned above, bone broth contains minerals which help support your bones as well as the formation of new/broken bones.
- It helps reduce mucus associated with a cold: The amino acid cysteine is abundant in stocks and bone broth, and can actually thin the mucus in the lungs, making it less sticky so it can be expelled more easily. If you’re trying to combat mucus or have a troublesome cough, try making bone broth and adding spices such as cayenne, or chilli flakes. The spices will trigger a release of watery fluids in your mouth, throat and lungs and will help to thin the respiratory mucus making it easier to expel.
- Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory properties.
- Supports strong hair, nails and skin: You can thank gelatin for having shiny and strong hair and nails, and for the elasticity of your youthful skin!
Now that you’re all educated about the difference between broths, stocks and bone broth and also know some of the health benefits, let’s talk about the recipe!
The reason that I made this recipe chicken stock and NOT bone broth, is because I wanted to make it quickly and I wanted to show you how to use up a chicken carcass after roasting it. Buying bones from a butcher can be expensive, and when you buy a whole chicken, you bet your ass the cost of the bones are included in that price!
Don’t throw out the chicken carcass after roasting. Instead, make a nutrient dense and delicious stock to use in soups or just something nourishing to sip on! You can make a super nourishing broth with just the bones from one whole chicken, so why waste them?! If you don’t have time to make them now, you can out the chicken bones in a bag and store them in the freezer until you are ready to make a broth. This is something my mom did all the time growing up, because she knew how important and nourishing it was to make stock or bone broth from scratch and to save costs on groceries when living on a tight budget.
Once you make this chicken stock, you can sip on it, freeze it to use in recipe later on, or make this chicken noodle soup to nourish you soul!
If you are looking for a recipe for a roasted chicken to give you the bones you need to make this recipe, be sure to check out my recipe on how to brine a chicken and roast the juiciest chicken ever!
- I like to use Braggs apple cider vinegar, which is available on amazon.
- Another way to add a lot of nutrients to your stock is to add a piece of kombu (seaweed) which is very rich in iodine, and let it simmer in the broth for the total amount of time. If you have an underactive thyroid (hypothyroidism) this would be a great way to help reduce symptoms! I like using this kombu by Eden Foods.
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Flavourful Chicken Stock
- June 8, 2020
- 2 L
- 5 hr 30 min
- Print this
- 1 chicken carcass
- 2 carrots
- 2 celery ribs
- 1 small onion, sliced in half
- 2 bay leaves
- 4 black peppercorns
- 5 sprigs of thyme
- 2 tsp apple cider vinegar
- 4 L water
- Step 1
- Preheat oven to 350° and roast chicken carcass for 90 minutes or until bones are caramelized and dark brown.
- Step 2
- Transfer roasted bones to a large stock pot and add remaining ingredients to the pot. Bring stock to a low boil, then reduce heat to minimum and simmer. Allow to simmer uncovered for 4 hours, skimming the top of any impurities using a slotted spoon (impurities being the foam that sometimes forms on top of the stock, which is only denatured proteins but can make your stock cloudy).
- Step 3
- If the stock evaporates too much liquid, you can touch it up with a little bit of water and continue simmering. The amount of evaporation will depend on how big your stock pot is and how high temperature is.
- Step 4
- Strain stock from bones and vegetables, and discard bones and vegetables in compost. Allow stock to cool in the fridge or set aside if using immediately for soup!