Stock is the foundation of so many classical dishes that chefs spend years perfecting their perfect, clear flavorful stock. But what really is it? And how does it differentiate from its younger, trendier friend bone broth?
Bone broth is a relatively new health craze. It’s pretty nutrient dense, low in calories and Instagram-able. What more could you ask for? But when I noticed that it’s often priced $1 to $3 more than stock, I asked myself “Why?”
Technically speaking, stock is the result of simmering bones for a long period of time, hours and even days, to get a collagen rich, almost gelatin-like in consistency result. It’s mineral and vitamin rich, which your body can easily absorb. It’s really good and healthy for you. There’s a reason a good chicken soup is the remedy for almost anything that ails you - it’s comforting and nutrient dense.
Broth a close relative of stock, is enriched with meat and aromatic vegetables and herbs. Because there are little to no bones in broth, the result is often thinner and less gelatinous than stock.
So bone broth is technically the best of both worlds. Bone broth has bones, but also meat, which results in a middle of the road consistency. It’s just as healthy and nutrient dense as stock. You can easily make it at home. Is it $6 per 8oz more healthy than stock? Absolutely not. Buy and eat what makes you feel your best - just know what you’re buying!
Want to make your own stock at home? The Chopping Block's Owner/Chef Shelley Young demonstrates how to make a classic chicken and then a beef stock in these how to cook videos.
For a hands-on guide to making stock then turning into an array of beautiful sauces to elevate your food, join us for Sauce Boot Camp. Our May session has just one spot left, but we'll offer this intensive class again in June.
