Broth, Stock & Bone Broth: How Are They Different?

What are the differences between broth, stock, and bone broth?

Broth: 
Broth is made of meat and bones simmered with herbs and vegetables for about 2 hours. 

If you're making a soup or stew, this is a great base. 

Stock:
Stock is primarily made with bones simmered with herbs and vegetables for 4-6 hours. 

This is a great base for sauces to add a depth of flavor. 

Bone Broth:
Similar to a stock, but boiled for much longer— about 24 hours. 

Bone broth is richer and more flavorful than the other two and is packed with collagen.

If you've ever wondered what the differences were, now you know.

- Chef Mike

#bonebroth #cookingathome #broth

Option #2:
Broth, Stock, and Bone Broth. What are the differences?

Broth:
This is typically the thinnest and lightest in color of the three. 

It's made with both meat and bones and simmered with herbs and vegetables for about 2 hours.

Stock:
Stock is a little thicker and darker than broth. It's made with bones simmered for 4-6 hours with herbs and vegetables. 

The longer you cook stock, the darker and richer it will become. 

Bone Broth:
Bone broth is the darkest and thickest of the three and, because of that, has the most flavor. 

Similar to stock, it's made of bones, but bone broth simmers for 24+ hours. It's rich, flavorful, and has a lot of collagen. 

So, whether you're buying at the store or making at home, now you'll know the differences. 

- Chef Mike

#bonebroth #cookingathome #broth

[WhiskeyTactical]

I'm loving these informative shorts. As a home cook it makes the difference.

[christopherbakes]

This guy is amazing. He needs his own cooking show.

[mikehill]

A big takeaway for new cooks:
* Collagen is a thickening agent
* The more you reduce your stock the more it thickens your sauce or soup.

If you use stock in a soup instead of broth, the flavor will not be as complex and will be more "meaty".

If you use broth in a sauce instead of stock, it will be very runny and wont thicken like a sauce should.

[ArchiveInstrumental]

Best food channel on YT. Bro always keeps it real

[randmayfield]

My secret to making a better broth, stock, or bone broth, is to fortified it with chicken feet, ~one pound per 1 gallon of finished product. They add no flavor and don't cloud up the liquid and a cheap at the Asian market ($2.25/lb) but are super dense with collagen. When i went to Vietnam for a summer to learn how to make pho broth, I picked this trick up and have used it ever since.

[mariefreeman]

Thank you for sharing this with us. 😊😊😊

[CriticalShot]

Thank you. I always wondered the difference

[laurelburton]

Thank you, Mike, for educating me. I always wondered about the difference, but too lazy to research.

[DevonSherwood]

Thanks for making some practical, accessible, at home food/cooking content also! Don’t get me wrong, I’m a sandwich fiend and salivate watching the videos in the truck, but these are informative, actually useful, and to the point! Not just another food truck channel recording people ordering stuff.

[HurricaneAD]

We make bone broth in our home with our bones and veggie scraps and it is outstanding in sauces, ramen, a base for stews, and even soups. And it is so easy to do and a great way to get the most out of your meat purchases.

We make chicken, turkey, and beef bone broths, but we don't mix the bones to isolate the different flavor profiles. We have tried pork bones in the past, but honestly, didn't like the flavor of it so we don't do pork any longer, and our family loves pork (for reference).

I love these shorts, thank you for doing them and we will be visiting you all when we are in Detroit.

[mssixty]

Thank you for explaining these differences, I've wondered about this for years - other cooking channels don't explain it.

[oliviamiller]

I love your morsels of cooking information.

[evelynjohnson]

Loving your videos, I learn so much and you have our trust

[sevenunicorns]

so informative 💜
boom, you're a f*n hero 💯

[ImGootz]

I was in Detroit for work . Went to your spot. Cheese steak was mediocre but the garlic cilantro fries are GOAT

[CathrineMed]

I’ve learned so much from your YouTube channel and truly enjoy it. Watching your videos has made me a better cook! However, I find the use of expletives a bit distracting. I don’t feel they add to the storyline or the demonstrations.

[totallynotpaul]

Also sometimes a recipe says to use broth, but 9/10 you won't taste the difference if you just use water since most broth is quite mild and it doesn't add any thickening or anything.

[CarpeDiem-iifu]

Would you show us an example of simmering a bone broth. I think my stove top simmers to high. I'm new to making bone broth, my stock pot has a heavy bottom but it seems to simmer to high.

[chrisz]

Thank you for this video on the differences of broth, stock & bone broth ! You just answered TONS of questions I always had. Now, would you do a video, like this one, on MUSHROOMS ! The different varieties, what can be used for what AND what mushrooms work well with each other. Thank You, Thank You !....?😊

[soulie]

This is the game changer people! This tip will CHANGE your cooking. Make your own sauce!