Which is it, Broth or Stock?
We get asked all the time what is the difference between Bone Broth and Stock. If you google this topic you will get a variety of responses and answers by everyone from the DIY mom at home to the Exec. Chef and they all have their version of what it is and how to use it. I am writing this to not discredit any of those opinions but to simply explain when we here at Circle C Farm mean when we refer to Bone Broth or Stock.
Stock - The less intense of the two and is not for drinking by itself (unless you choose) but rather for cooking purposes. Stock is mainly for the use of making sauces, gravies, deglazing a pan, and of coarse making soups. Stocks are generally made by combining meat bones of choice (they can still have a little meat on them), some veggies, no spices at this point. Combining all of the veggies and meat bones in a stainless steel pot and simmering for 6 to 8 hours. This amount of time allows for an awesome taste and a beautiful richness in color.
Bone Broth - This product is much like stock but there is a few differences in the process and what can be added during this process. Bone Broth has become increasingly popular in the most recent years because of health benefits and the Paleo world. Place all of your bones on a sheet pan and bake them in the oven on 350 degrees for about 20 minutes or until they have a nice color to them, this will give your broth a richness like you will not believe. Combine your stock veggies, all of your meat bones, and any elective spices that you want to include in a stainless steel pot or large electric roasting pan. Once you have combined all of your bones, veggies, and spices in the pot bring to a boil and then reduce heat to a simmer and let cook for 24 hours for chicken, 48 hours for beef. The longer your broth simmers the more gelatin and nutrients are extracted from the bones which is what you want to increase the taste and health benefits.
Here is your basic Grass Fed Beef Bone Broth Recipe:
- 4 lbs beef bones
- 12 cups water
- 2 T apple cider vinegar
- 1 medium onion, roughly diced
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped leeks
- 3 bay leaves
- 3-5 sprigs fresh rosemary
- 6 cloves garlic
- 1 t black peppercorns
(Meat Bones - Beef, knuckles & soup bones. Chicken, backs and feet, all can be purchased here at the farm.
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