Bone Broth vs. Stock
BY DR. KELLYANN
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If you’re not completely familiar with the terms broth, stock, and bone broth, they may sound interchangeable. However, they’re not. Take it from Epicurious, one of the most authoritative food sites on the planet. Here’s how they explain the difference:
- Broth is water simmered with meat, vegetables, aromatics, and sometimes bones. It’s cooked for only a short time—about two hours.
- Stock is water simmered with bones, vegetables, and aromatics. It’s cooked for a medium amount of time—usually four to six hours.
- Bone broth is made from bones, with or without meat. It’s cooked for a very long time—around eight hours for chicken, and 24 hours or even more for beef.
Cooking bone broth for a long time pulls the nutrition right out of the bones. Regular broth has only a fraction of the nutrients, with little or no gelatin. Stock has more gelatin, but not as much as bone broth—and it doesn’t cook long enough to extract as many bone-deep nutrients. Unlike stock or broth, bone broth has more gut-healing gelatin, anti-inflammatory nutrients, and building blocks of skin-smoothing collagen. It even has more flavor, because it simmers longer. This means that it’s more filling and satisfying.
Collagen is a fibrous protein made of amino acids found in the flesh and connective tissue. When you make bone broth by boiling skin, tendons, ligaments, and bones with water you are cooking the collagen and making gelatin. Gelatin is essentially food with collagen. When you eat gelatin, you replenish your body with collagen that fights wrinkles, strengthens bones, ligaments, and muscles, nourishes organs, restores luster to hair, makes nails strong, bolsters the immune system, and even heals your gut and reduces inflammation.
By far, the easiest, tastiest, and most effective method to get collagen and gelatin is through bone broth—drink at least a mug of it a day and use it in soups stews.