Isn’t Bone Broth Just a More Glorified Version of Stock?
Mama mia! I’ll be honest I didn't think trying to differentiate between stock and broth would be so complicated! Also, it was fascinating to learn that bone broth is not really broth….?!?!?! How does that even makes sense?! More and more I realize that the food industry is plagued with marketing gimmicks. Did you know that the term “superfood” is actually also another marketing gimmick? There actually is no such thing as superfoods! Anyways, that is for another blog post. Let me demystify one marketing gimmick at a time….
So usually when I buy broth from the supermarket, it tends to be more flavorful. Like the ones that come from a carton, I almost never buy stock because I find it to be a watered down version of broth. Thus, I thought that was the difference between stock and broth. Also, I never considered bone broth to be its own category. Long story short, all of this is wrong.
I want to give an almost dictionary definition to broth and stock but some articles I read end up being contradicting when it comes to defining these terms. For example, TheKitchen article (linked below) mentions that broth is any liquid that has meat cooked in it and it can contain bones but it doesn’t have to. Whereas the Bon Appetit article mentions that broth is cooked using bones that still have meat on them indicating that the presence of bones while making broth is mandatory.
Much like the Food52 article, I consulted my quintessential Harold McGee book, On Food And Cooking. This is like the OG book that chefs and food nerds abide by btw. I bought it about five years ago and still have not gotten around to reading every single chapter in this book because it’s one of those books you use to knock out an intruder in your house, meaning it’s so damn big and the font is so damn tiny LOL. But it’s basically equivalent to a religious book in the food world.
Anyway, McGee writes, “A classic meat stock should be as clear as possible, so that it can be made into soup broths and aspics that will be attractive to the eye. Many of the details of stock making have to do with removing impurities, especially the soluble cell proteins that coagulate into unsightly gray particles”. Basically, from this I deem that stock making has an aesthetic component to it which probably is not considered when making broth. On the same page he mentions that the word stock is a very general term in culinary application and was first used in the 18th century. Whereas the term broth, is more specific and ancient that dates back to 1000 CE. So in terms of a chicken and egg scenario, the term broth came first.
After reading McGee’s two cents about this debacle and consulting multiple articles online, I considered that possibly this is the best way to differentiate between stocks and broths:
Stock: A culinary term for a gelatinous liquid extract made from boiling meat and bones, mostly bones, for many hours in water. For an optimal level of flavor, bones can be roasted till brown and then boiled which will produce a deeper amber colored stock. The liquid focuses on umami flavor as it is supposed to be used with much versatility in cooking. However, some stocks that want more flavor use a mixture of basic seasoning and a mirepoix: onion, celery, carrot. Also it must run clear meaning that while boiling, fat and other particles must be skimmed off.
Broth: An ancient term for a well seasoned liquid that is produced by boiling vegetables, spices, herbs, meat and bones in water although bones are not a strict requirement. Any “impurities” are generally not skimmed off. Uses for broth also remain versatile however since it holds a lot of flavor, it is enjoyable to sip on its own.
And where does the term bone both come in all of this? It technically is a flavored stock. Bones are boiled for a long period of time to extract out much of the collagen….that sounds like a stock then no? I think it would be best to classify bone broth as a hybrid between stock and broth as it is cooked for a long period of time and is flavored with veggies, herbs and spices so that it tastes good enough to drink by itself. Although, it is possible to make “bone broth” as a regular broth as well. Again keep in mind it is just a marketing term for companies that sell such products so it remains aloof from culinary lingo. A LA Times article mentions how this term rose during the height of the Paleo diet culture.
I personally look at the terms like this: stock is more of an industrial/professional kitchen term that is very French brigade whereas broth is a more humble/ancient term that is probably most applicable to home cooks because there is no way home cooks prioritize the clarity of their meat and bone liquid. It’s all about the flavor! As a home cook, I really don’t care about the “unsightly gray particles”. I want a flavorful liquid and I want it fast without too much waste. I am not saying broth > stock, I am just saying I’m a lazy girl that could care less for aesthetics especially if it doesn’t contribute immensely to the taste.
Anyways I’ll end off by saying that I am no chef, nor have I taken many professional cooking courses, nor am I a licensed anything…..I am just a girl with a laptop and some books so what do I know.
Links to websites or books mentioned/referenced:
https://www.foodandwine.com/soup/the-difference-between-stock-and-broth#:~:text=Stock%20is%20generally%20made%20from,at%20least%20salt%20and%20pepper.
https://www.bonappetit.com/story/difference-between-bone-broth-and-stock
https://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199
https://www.southernliving.com/stock-vs-broth-7553003
https://food52.com/blog/27421-chicken-stock-vs-broth
https://www.youtube.com/watch?v=drPZHpKsei0
https://www.youtube.com/watch?v=GFZtJ4RI7_Y
https://www.americastestkitchen.com/cooksillustrated/articles/5557-what-is-the-difference-between-stock-and-broth-ask-paul
On Food And Cooking - Harold McGee
https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-bone-broth
https://www.latimes.com/food/dailydish/la-fo-bone-broth-stock-recipes-20170304-story.html