stock vs broth?

[bobandjess99]

Is stock you buy at the store the same thing as bone broth? I've been buying and using the organic stocks (chicken and beef) from the store, but i can't seem to find out how exactly they are different from broth, or if they are the same?

[sarahn4639]

Subbing because I've wondered this too. I *think* it might have something to do with adding vegetables?

[mbravebird]

They are not the same thing, unfortunately.

The operative thing about TF broth/stock for health is the use of bones and a looooong simmer, both of which make the resulting broth chock full of minerals and connective tissue, which both really, really help your health. Meat is not necessary at all, not even for taste.

The store stuff, though, is very different than TF broth. It's meat-and-vegetable water, not long-simmered, with salt or msg for flavor. If you are using that, you'll need to get the stuff without "yeast extract" (which is msg) and you'll want to add powdered gelatin to try to approximate a fraction of the benefits. I use store stuff if I'm out of my broth and need some for a recipe, but I don't expect health benefits from it. Does that make sense?

FWIW, homemade bone broth is really easy, it just takes some getting used to and developing a system that works for you. I keep chicken backs from my farmer (they sell them packaged) in the freezer, and then I just pop some in a pot of water with some onions, carrots, and vinegar when I want broth. It takes about 15 minutes of prep, and then it's simmering on my stove for 12-24 hours, needing nothing from me. Straining it and refrigerating it takes another 15 min, and then you're done!

HTH!

[MountainMamaGC]

I just put chicken wings in the crock pot with a whole onion and a squirt of lemon juice before bed. The meat is pretty tasteless and mushy so I give it to the dog. The broth is awesome and its pretty easy. I use it to make soup.

[Gingercat]

Originally Posted by mbravebird

FWIW, homemade bone broth is really easy, it just takes some getting used to and developing a system that works for you. I keep chicken backs from my farmer (they sell them packaged) in the freezer, and then I just pop some in a pot of water with some onions, carrots, and vinegar when I want broth. It takes about 15 minutes of prep, and then it's simmering on my stove for 12-24 hours, needing nothing from me. Straining it and refrigerating it takes another 15 min, and then you're done!

I freeze it in glass jars and then use it to prepare alternative grains like quinoa or even brown/ red/ black rice with veggies for my toddler.
I'm wondering though if there's any other way of storing the broth? Does freezing help to keep the nutrients?

[bobandjess99]

i have a gas stove and am completely uncomfortable leaving it on while I'm sleeping, does a crockpot work, or does it have to be simmered on the stove?

Also, does there need to be an acidic medium (lemoin juice) in it to getthe minerals out?

[MountainMamaGC]

I find a crockpot works just fine. You can use any kind of acid, vinegar or lemon juice. By the next day you cant taste it as its been neutralized by the bones and cartalige.

Gingercat. I have heard that you can reduce broth down until its super concentrated and freeze it in ice cube trays. I have never tried it myself, but I have heard of someone doing this.

[Chicky2]

Originally Posted by Gingercat

I'm wondering though if there's any other way of storing the broth? Does freezing help to keep the nutrients?

I get out my crawfish boiling pot when I make stock, so I make ALOT. We do this every butcher day, so I may use rabbit, goat, pig, chicken, or guinea bones. I simmer for 48 hrs before I even think of straining it (BIG JOB!). Then I put it back on the stove and simmer it until it reduces down to 2 inches in my pot (still lots to deal with at that point, lol). I cool it down all the way, get off the fat, and scoop it out onto a cookie sheet w/sides. I freeze that and then plop them into bags. So very convenient and takes up way less space.

[Gingercat]

Originally Posted by Chicky2

I simmer for 48 hrs before I even think of straining it (BIG JOB!). Then I put it back on the stove and simmer it until it reduces down to 2 inches in my pot (still lots to deal with at that point, lol).

I assume that you simmer them at the lowest heating point of your stove, correct?

(I have an electric stove with marks from 1 to 9 so I'd guess I need to simmer at 1-2? I use my very large Le Creuset pot).

[Chicky2]

Originally Posted by Gingercat

I assume that you simmer them at the lowest heating point of your stove, correct?

(I have an electric stove with marks from 1 to 9 so I'd guess I need to simmer at 1-2? I use my very large Le Creuset pot).

I simmer at 2 before I strain. When I am simmering down for the purpose of reduction, I simmer at whatever temp I need at the time. If I can watch it carefully I simmer at a "big simmer" but not roiling boil. If I need to be outside doing chores I simmer lower (like 2-3). When I do it, though, like I said I'm using my HUGE pot (40 gallons), and after I strain it, it's still 25 gallons or so. Takes awhile.

Reminds me I need to get my pot out and ready since this weekend we'll be butchering 5 goats (we teach butchering to newbies).

[Mrsboyko]

I stick left over chicken carcasses in a crock pot (usually 2 fit okay, keep one in the freezer till the 2nd is ready) with water to fill it and add a splash of cider vinegar. Turn it on low for 36-ish hours. Strain, then put it on the stove and reduce it to about 1/2 the amount. I freeze in plastic containers, then pop them out nad out them in a ziplock freezer bag til lthey are needed. I tend to freeze in different sizes (4 oz, 6 oz, 16 oz) so I have hte perfect portions for whatever i need. Or I just make soup right away....

[Gingercat]

Originally Posted by Chicky2

I get out my crawfish boiling pot when I make stock, so I make ALOT. We do this every butcher day, so I may use rabbit, goat, pig, chicken, or guinea bones. I simmer for 48 hrs before I even think of straining it (BIG JOB!). Then I put it back on the stove and simmer it until it reduces down to 2 inches in my pot (still lots to deal with at that point, lol).

One more question for you Chicky: during the first phase of your broth-making do you keep the lid on? And then I assume that after you strain the bones you take the lid off, correct?

TIA!

[Chicky2]

Originally Posted by Gingercat

One more question for you Chicky: during the first phase of your broth-making do you keep the lid on? And then I assume that after you strain the bones you take the lid off, correct?

TIA!

Yes, and then yes.