There is very little difference between bone broth and stock, actually it’s just the addition of a good apple cider vinegar like Bragg. The terms broth and stock are confusing as they seem to be used interchangeably for one another. Broth is usually made from the meat where stock is made with bones. Stock is a little hardier and more flavorful, both enhance any dish you use them in or if you just heat and eat as a soup. They keep well for 3 days refrigerated, you can re-heat the stock and keep for another 3 days or freeze for up to 6 months. I like to freeze in 1/2 cup portions so I can use the stock to make rice instead of using water. Vegetables simmered in stock is also a great way to get extra flavor. When making stock be sure not to add salt until it is all finished, the stock will reduce as it cooks and if you salt it initially it will become over salted.

Here’s a quick little video that Christina Peters & I made

The Food Shooter and The Chef