What is the difference between Stock and Bone Broth? Actually, not much. They are practically the same product, with different names. Stock and bone broth are almost always made from vegetables and bones. The main difference between the two is that stock is cooked for a really long time, in order to extract the most nutrients and minerals from the bones. So really, when you are preparing your “bone broth” it is technically stock. The names are just used interchangeably.
Stock has been consumed by people for thousands of years, but the stocks and broth you find in the store now are completely adulterated, and not really true to their name – Made from artificial products like bouillon cubes, with additives such as Monosodium Glutamate and Autolyzed Yeast Extract. And – Trust me, you wouldn’t want to eat the industrial stocks that actually are made with chicken.
Homemade stocks and broths, from healthy bones, are full of nutritional benefits, and should be consumed at all times – not only when you are sick. As the bones cook down over a long period, minerals are released into the water. These include calcium, magnesium, phosphorus, and other trace minerals. Long cooked stocks also include glucosamine, chondroitin and gelatin, which aid in joint and gut health, among many other awesome things.
This is a great, and fun to read article from Underground Wellness Top 5 Reasons why Bone Broth is the Bomb.
Now, you are ready to make your own stock: First you need to find a local farmer that sells pasture raised chickens. This will give you the best quality product, which in turn will give you the best quality stock. The only tool you need is a slow cooker, stock pot, or an Instant Pot with the slow cook setting.
Whole Pastured Chicken
2 Whole Carrots
3 Celery Stalks
4 cloves of Garlic
1 tsp Sea Salt
½ tsp Pepper
At this point you can pour into mason jars and store in the refrigerator, pressure can, or freeze (see below).
My favorite way to store stocks is the hockey puck method: Simply pour the stock into silicone muffin liners or metal muffin tins, and freeze.
Once frozen, remove from the tins, transfer to a freezer bag, and store in the freezer. When you need stock for cooking or drinking, just heat on the stovetop!
Now, go make some bone stock, and drink to good health and traditional foods!
Did you enjoy this recipe? Have questions?