Let's look at the differences:
Stock is made by simmering bones in water for 2-6 hours, sometimes along with veggies like carrots, onions, and celery. The resulting stock is thin, light in colour and is usually used for sauces, gravies, braises, stew, or soup.
Broth is made by simmering meat for a shorter period, often around 2 hours. It may or may not have veggies such as carrots, onion and celery added. Often seasonings are added during the simmering process. The result is also a thin but flavourful liquid that can also be used in sauces, gravies, braises, stew, and soup.
Bone Broth is made by simmering bones (usually chicken, beef or a combination of the two) in water for 12-48 hours. Bone broth may also have veggies added in, but traditionally isn't seasoned, but does use a tablespoon or so of apple cider vinegar which helps to extract nutrients out of the bones. The resulting bone broth is a thicker, golden coloured, gelatinous liquid (thanks to the collagen that is pulled out of the bones). Bone broth is therefore also a source of protein and much more nutritious than stock or simple broth.
As I mentioned above, traditionally bone broth isn't seasoned, however I sometimes season mine, with my current favourite being a curried bone broth.
See my recipe for bone broth here:
Let me know what you think!
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