Stock vs Broth and Whats the nutritional makeup?

[Ravenlunatic]

Sooo, I don't know what to call what I have made, stock or broth. I put a turkey carcass with some meat left on it in the crock pot and got this wonderful gelatenous broth? stock?

Anyway, what is the nutritional makeup of this stuff. It is a staple in our house and I have always considered it gold. Does it have protien in it? And what else is so good for you in it?

[JessicaS]

What you have made is stock.

Broth and stock are pretty much the same thing.

The difference is that if you use bones it is stock. If you don't use bones it is broth.

Broth and stock are both great, but stock contains Glycine, proline, and hydroxyproline which are amino acids from the cartilage.

[ursusarctos]

Bone broth is wonderful! It has lots of minerals from the bones and other good stuff like what abimommy mentioned. If you google bone broth you get a lot of resources.

I never remember the difference between broth and stock myself but as far as I have gathered one with bones is much more nutritious than one made without bones.

[Past_VNE]

I've never figured this one out, but don't you lose a LOT of good "stuff" as the stock simmers away for hours? I mean, don't the nutrients break down with so much heat?

[Chicky2]

Originally Posted by Past_VNE

I've never figured this one out, but don't you lose a LOT of good "stuff" as the stock simmers away for hours? I mean, don't the nutrients break down with so much heat?

No, not in this case. The longer you simmer, the more yummy your stock, and the more goodness comes out of the bones. I simmer mine for 36-48 hrs usually. The bones are so soft you can break them w/your fingers.

I almost always have stock going on the back of the stove. Soooooo nutritious!

[ursusarctos]

Originally Posted by Past_VNE

I've never figured this one out, but don't you lose a LOT of good "stuff" as the stock simmers away for hours? I mean, don't the nutrients break down with so much heat?

The heat-sensitive vitamins probably do break down, but the minerals from the bones don't - they just move from the bones to the water. Then you can make a soup with the broth and fresh veggies for vitamins.

[velochic]

Originally Posted by abimommy

The difference is that if you use bones it is stock. If you don't use bones it is broth.

Broth and stock are both great, but stock contains Glycine, proline, and hydroxyproline which are amino acids from the cartilage.

Then whether they call it that or not, there is no such thing as Vegetable Stock. Interesting.

I had never looked this up, but I had thought that the difference was when vegetables were used. I'm glad this subject came up because I now know my assumptions were wrong. Thanks for the info!

[Tarielena]

Originally Posted by velochic

Then whether they call it that or not, there is no such thing as Vegetable Stock. Interesting.

I had never looked this up, but I had thought that the difference was when vegetables were used. I'm glad this subject came up because I now know my assumptions were wrong. Thanks for the info!

I was just going to post a question about this. My husband makes Alton Brown's roast turkey every year for Thanksgiving which involves brining, and EVERY year we get to the store and can't remember whether it calls for vegetable stock or broth, and have no idea what the difference is.

[Ravenlunatic]

Hey great, thanks ladies. Now I know.

I just got a crock pot and did our Christmas turkey carcass for about 18hours (changing out the liquid halfway through). It worked so great and this is the best stock I have ever made. I used to just boil on the stove but would only do it for like 8 - 10 hours and it would never turn out like this. So yummy.

[Chicky2]

Originally Posted by Ravenlunatic

Hey great, thanks ladies. Now I know.

I just got a crock pot and did our Christmas turkey carcass for about 18hours (changing out the liquid halfway through). It worked so great and this is the best stock I have ever made. I used to just boil on the stove but would only do it for like 8 - 10 hours and it would never turn out like this. So yummy.

Why would you change out the liquid halfway through? You didn't throw it out, did you? I would leave the same liquid in the stock the whole 18 hrs or more. It will reduce somewhat and get just lovely! Actually, after I strain mine, I often let it simmer down a really long time (another 12-24 hrs, depending on how much I made in the first place), and then cool it down, skim it, and scoop it out into blobs and freeze on a cookie sheet. Then I just pop 'em in a bag and then I have bouillon blobs ready when I need them!