Meat bone broth is being touted as the “magic elixir of the decade.” While it’s been around for centuries and can warm a cold day, the differences between stock and broth are simmering time and the end use.
Stock is made from meat bones and vegetables, water, and spices. It is cooked for three to four hours and used for gravies, sauces, soups and other dishes. When chilled, it usually gels because of the meat bones.
Broth is also made from meat bones and cooked for a long time, usually 24 hours. It is a stand alone item on menus. Vinegar is also added to help pull minerals out of the bones.
Is it the “magic elixir?” Some health claims include improving joint health, healing wounds quicker, improving the immune system, and rebuilding bones. While it doesn’t hurt to consume broth, it can be a part of a healthful diet.
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Learn more at www.extension.iastate.edu/foodsavings/recipes/chicken-broth