The differences!
There isn’t a difference that matters much unless you are a Fancy Chef. I’m not and I doubt you are. I’m using the term broth here because I like the word. But for clarity, stock is clear, broth is not. (see how funny I am?)
I make broth (or stock) depending on what I have. The trimmings, peelings, little root parts, outer leaves, all those scraps go in a big bag in the freezer and when it’s full I make stock. If we’ve had a chicken that month the carcass goes in a bag in the freezer and I make broth. Use what you have, if you have fish bones or cow bones, use them.
I put everything in a big stock pot and cover with water, I add about two tablespoons of vinegar and spices like rosemary, black pepper, thyme, oregano, and salt (please use good salt.)
Simmer all day, either on the stove or in a crock pot, if you’re using a stove top method keep filling the pot with water as the day goes on. After 8 or 12 hours, strain and compost the solids. I pout the stock/broth in the freezer and use it when I make rice, portage, soups, stews. chili, or anything that is savory and calls for liquid. I also have a hot cup after a cold day. For me this is perfect to do on days when I’m at home doing things like writing blog posts.
You are completely capable of this.
The one pictured here is a stock of onions, garlic, ginger, salt, pepper, rosemary, oregano, thyme, carrots, celery, cauliflower, broccoli, kale, turmeric, marshmallow roots, burdock roots, garlic vinegar. Mustard seeds, ribwort plantain, astragalus, eleuthero, yellow dock, osha, reishi, lions mane, and spring water made for a friend who is recovering from an illness.
I know there are tons of directions on how to do this but this is quick and simple. When I don't have the inclination to watch the stove all day I use a crock pot, I simmer the broth for days, until the bones get soft and I can poke then through with a knife, but everything else is the same.
When I am cooking broth I like to add herbs for their benefits. Things like Old Man’s Beard, reishi, turkey tail or lions mane mushrooms, burdock, eleuthero, yellow dock, turmeric and more. Please also try to use spring water. What you put in the pot determines how the broth will taste.
Healthy Holidays!
