Why do we call it bone broth instead of stock?

(You've tried everything else; why not try bacon?) #21

I know, right? That’s why I couldn’t resist posting it, actually. What the chefs were posting up-thread makes a lot of sense, so I vote that’s how we should use the words, from now on.

#22

My understanding is that ‘bone broth’ (the way the term has predominantly been used over the past decade or so, popularised by the rise in the paleo movement) has been cooked for a looooong time - say 24 to 48 hours - to extract maximum nutrients from the bones and connective tissue. It will taste fine (as a ‘broth’ or ‘stock’ or whatever you want to call it) after only a few hours, but the length of time and greater nutrient density is what differentiates ‘bone broth’.

(Eric - The patient needs to be patient!) #23

That is exactly my view of bone broth.

#24

The connective tissue and skin breaks down faster than the bone to give a nice gelatin. Sliced marrow bones have more surface area and the marrow contains nutrients too. As mentioned above, chicken bones dissolve way faster than larger animal bones and you can crush them with your fingers after 90 minutes or so in a pressure cooker.