What is the difference between bone broth and stock? Nothing. However, there is a small difference between bone broth/stock & broth.
What’s the difference between bone broth/stock and broth? Same ingredients…DIFFERENT cook time. Bone broth & stock are cooked longer than broth…usually 24-48 hours. They’re different than broth because that added cook time allows for all the collagen, marrow, etc. to seep out of the bones and add their nutrients to the liquid that you drink/eat.
Want my advice? Don’t spend the $10 on a cup of bone broth, the $7 on the carton, or the $40 on the powder. Every time I buy a chicken, I ask them to remove the backbone for me (if I’m feeling lazy) and I collect them in a gallon-sized Ziploc bag in my freezer. When the bag gets full, I make some bone broth (see recipe below.) You can also buy cattle bones for almost nothing at your butcher shop, too. Some places even end up throwing them away! So go ahead and rescue all that marrow.
What do I do with my bone broth? Make this simple Bone Broth Udon Soup.
- 4-6 chicken backbones chunks of beef bones, or leftover poultry carcus
- 1 bulb fennel quartered
- 1 onion quartered
- 1 bay leaf
- 1 tbsp black peppercorns
- 3 inches fresh ginger sliced
- 1 head garlic cut in half
- 1 jalapeño
- Add all your ingredients to a stock pot. Cover with water.
- Bring to boil. Reduce to a light simmer. Cover. Cook 24-48 hours on lowest setting.
- Season with soy sauce to taste before serving!