BrothBlog.jpgBroth, stock, and bone broth have come to the forefront of cooking and nutrition in recent years. From cafes serving broth in takeaway coffee cups to Sydney's first bone broth cafe in Bronte serving brothsicle and broth smoothies, it is a product that has gained a huge amount of interest.

It seems that terms like stock and broth are used interchangeably, and so it always helps to read the labels and understand how a product is made.

But what's the real difference between stock, broth, and bone broth?

Broth
Broth is a lightly flavoured liquid - often found in soups as a base. It has a relatively short cooking time, usually 45 minutes up to 2 hours. The water is simmered with vegetables, aromatics like herbs, and meat - which can include some bones.
The main objective of this kind of broth is to create a flavour base for other cooking or a soup of its own. Broth usually stays fluid when chilled.

Stock (from meat/bones)
Stock has a deeper flavour and a medium cooking time, usually 4 - 6 hours. Ingredients are similar to broth, but bones are essential and are sometimes roasted. The goal of cooking bones in stock over a longer period of time is to extract the collagen from the connective tissue being simmered. This is also why joint bones are flavoured for stocks. This makes stock have a gelatinous quality, and when chilled it will have the texture of jelly. Unlike broth, stock is generally not served on its own. Instead, it is strained and used as a base for rich sauces or gravies, it is also a great binder instead of cream or butter.

Vegetable Broth and Stock
Without the gelatin from bones to make the liquid thicker, broth and stock made from vegetables are essentially the same thing. Some manufacturers may add gelatin to a vegetable stock, to give it that thickening quality.

Bone Broth
Bone broth is something of a cross-over between broth and stock. Its primary ingredient is bones, usually roasted and sometimes with meat still attached. However, the cooking time is much longer - often more than 24 hours. The aim of a bone broth, is to not only to extract the gelatin like a stock does, but to also unlock nutritious minerals from the bones. The bone broth is strained and can be seasoned to be enjoyed on its own, like broth. Or it can be used in cooking, to enhance sauces and gravies, like a stock.

Bone broth is exceptionally good for our health as well. It unlocks all the vitamins and mineral in the bones and enables our bodies to absorb them. The gelatin helps protect and repair your gut linings, and glucosamine helps with joint pain. Collagen also supports joint health and healthy skin. The high mineral content also boosts immune systems. And it makes sense in a way that the vitamins and minerals from bone broth, like calcium, magnesium, and phosphorus, help support bone health too.
Bone broth is versatile, it works for soups and sauces. And it makes them taste even better, and it's good for you! What's not to love!

Try some this week - we've got you covered on all bases.

Frozen Bone Broths - Chicken and Beef from My Star Anise

Fresh Bone Broths and NO Bones Broth - Chiken, Beef & Vegetable from Undivided Food - Good Bones

Long Life Bone Broth - Chicken & Beef from O for Organic

Long Life Stock - Beef, Chicken & Vegetable from Momo's Kitchen

Powdered Artisan Stock - Vegetable from San Elk

Stock Cubes - Vegetarian from Naturata

Stock - Powdered Vegan from Marigold

Long Life Broth - Vegetable & Chicken from Pacific Foods.

...or of course you could buy some Marrow Bones (also available) and try making your own!