I recently made the “better than Botox” bone broth from the online recipe. It was ok.
Then I made my own version using several different types of bones, again it was just ok. Then I made something different, kind of by accident & it was wonderful. I have been dreaming about it & can’t get enough! Love.
But something has been bothering me. I believe the delicious stuff was actually STOCK (or mostly stock) & I’m wondering if it has the benefits of bone broth?
(Side note: My husband says I’m so literal, I’m pretty much a robot, so sorry if this is a silly question lol)
I made the really good stuff by boiling bone-in chicken thighs for about 2 hours (to use in another dish). I only added a tablespoon ACV, salt, pure garlic and a little chicken bullion. Then I strained everything out & kept the liquid in a pitcher, thinking it was bone broth. It cooled into jelly with a layer of fat, no liquid until heated.
So I guess my question is: Does all bone broth have to simmer for more than 8 hours? And use only bones, no meat?
Thanks.
Bone Broth, stock...does it matter?
I think there is a difference in the preparation - bone broth comes from bones & cartilage boiled for a long time and stock comes from meat, and since you don’t want tough meat, it’s only boiled for an hour or 2.
Not sure if there is a significant difference in the nutrition/health benefits?
It’s the other way around:
https://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199
Which is why “bone broth” is nonsensical, as it usually means stock (only bones).
I have seen recipes that use a whole organic chicken (best without hormones or antibiotics in your broth) but it was cooked at low temperature not boiled and with ACV for more like 10 hours in a crock pot or such. The cartilage can take a long time to break down and dissolve and the ACV leaches calcium from the bones. The meat and bones are discarded because all the protein and nutrition will be in the liquid.
I believe that broth and bone broth are not the same thing at all. The broth spoken of in your link is just broth. Bone broth is a breaking down of the meat and bones extracting as much of the minerals and chondrites from the bones and cartilage and protein from the meat. It’s not just a culinary extraction to use in other recipes but meant to be a food on its own.
My understanding is that bone broth is when you cook the bones (and whatever) until you get the gelatinous result upon cooling. The article above seems to agree, saying stock and broth (just broth, not “bone broth” ) don’t become gelatin. The first 4 batches I made, I followed the exact recipe you did (better than Botox) making it in my pressure cooker. It never gelled. In all 4 batches. The 4th and 5th batch, I did on the slow cooker setting for 20 and 24 hours (respectively) and they gelled.
Ok so that’s what I was hoping - the “jelly” when cooled means it has all the good stuff? When I did the first couple batches, using that BTB recipe, it had water, a little jelly and a layer of fat on top when cooled.
When I made my own, in just 2 hours on the stove top, there was no liquid at all when cooled - all jelly, and the fat on top.
I just wondered since it wasn’t simmered for hours & hours, did it get all the stuff out of the thigh bones? And does it matter that it was only thigh bones lol?
Regardless, it was so delicious & it has really helped me stay keto after my holiday feasting, because that’s all I really want 
I had the last of it this AM and I am making the exact same stuff again now.
I’v used a variety of bones in my 6 attempts. The last 2, I used 2 ham bones (oh my goodness, the best bone broth ever!!!) and the second I used 3 chicken carcasses. Almost as good as the ham broth. Just finished a cup a few minutes ago!
Bone broth is a marketing scam. It is traditional stock. Long simmered bones and meat.
Someone will explain that there is some vital difference, and maybe store bought, there is. But bone broth is just a stock variation.
I simmer my bones with plenty of water and a little ACV for 24 hrs. I know, I know, having the stove on all night was a little disconcerning at first, but haven’t burned the house down yet. I know many recipes specify less time, but I want to make sure the there is enough time to extract all the good stuff out of bones. I have heard that the time can be reduced with a pressure cooker but haven’t tried it yet.
Yes, the terminology is confusing. When I use the term bone broth I am is referred to the traditional “Stock” that is made by cooking bones for a long time. Stock is thick, and gel-like. Regular broth is made by cooking meat and maybe bones for a much shorter time. Broth is a thin, tasty liquid.
As an item in cooking, both can be used to make sauces, soups and gravies. Nutritionally, bone broth or stock, has more vitamins, minerals, collagen and marrow. Bone broth or stock is a very healthy addition to any diet. I drink it straight with a little hot water or use it in soups and gravies. I also keep the regular broth from cooking meat and also use it for soups. It does not have very much collagen or marrow, but is still healthy to eat. My dog also gets some stock and broth. She loves it.
Just as a suggestion, I would avoid using bouillon cubes because they always have a bunch of unhealthy stuff, like msg. Same with buying most broth or stock in the store, most has a lot of junk in it and is not that healthy, although you can buy very good bone broth if you look for it.
To me the bottom line is does it jell when cooled?
I used to cook chicken bones from roasted chickens, no longer than 2.5 hrs. and it jelled every time.
I do add AVC.
With the Instant Pot, 90 mins. let it release steam naturally, and it is the best broth I have ever made. I can even eat the bone ends off (they melt in my mouth) and suck up the goodness in the bones. I love it cooked this way.
I don’t give a fig what it is called, it is AWESOMELY GOOD STUFF, so I am calling it that.
The Instant Pot helps tremendously, as it shortens the time period.
It really doesn’t matter what you call it, but traditionally, stock = bones and broth = meat (maybe with bones). Most of the “bone broth” I buy (most I make, but some I buy) is made only from bones.
I find chicken stock easy to make, beef stock much more difficult. I usually buy beef stock (or bone broth or whatever the heck they’re calling it).