What’s the difference between broth, stock, and bone broth?
Broth is light, thin, and rich in protein. It’s usually made with meat but not bones either with or without added vegetables and herbs. Broth is usually simmered for only one or two hours.
Stock is stouter in flavor, thicker, and a good source of protein and some gelatin. It’s made with bones and can contain a small amount of meat. It is best if the bones are roasted first – otherwise the stock can have a sharp flavor. It’s usually simmered for three to four hours.
“Indeed, stock is everything. Without it, nothing can be done,” explained Auguste Escoffier, renowned 19th century chef and father of modern French cuisine.
Bone broth is stout, thick, and rich in protein, gelatin, and minerals.
As with stock, bones are usually roasted, but the broth is simmered for a very long time, often in excess of twenty-four hours.
This process releases the maximum amount of gelatin protein from the collagenous cartilage and minerals from the bones, causing them to crumble.