Bone broth has been having a bit of a moment. Lauded for its health-giving properties (the jiggly-when-cold, collagen-rich liquid is relatively low in calories, high in protein, and supposedly promotes skin, hair, nail growth), and compatibility with fat and protein-centric (and carb-avoidant) diets, bone broth has also been a way for curious eaters to practice environmentally-conscious cooking. If our food is indeed only as good as the food it eats, throwing bones fed by grass, local, still-gritty carrots and onions, and local tap water into a large pot, means only concentrated good—for you, for the community, and planet— can emerge.
What's the difference between broth and stock?
Although bone broth has enjoyed recent trendiness, it’s been around for a long, long time—just not by the same name. While “stock” is traditionally made from animal bones—and consequently, has a richer flavor and texture, “broth” is typically made from meat—and so, yields a clearer, more subtle-tasting liquid. Ingredients for stocks are also usually roasted until they take on a bit of color (color = flavor), while broth ingredients are added in raw. “Bone broth” then, is a bit of a misnomer; we’ve come to expect the deep-dark, viscous, collagen-richness of a stock, but enjoy the cozy, tea-like connotations of broth.
from Food52 https://ift.tt/2QjcyUy
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