Integrating bone broth into your nutritional repertoire can be a wonderful way to boost your gut health, and all the wonderful spin off effects that a good gut microbiome can deliver, but how do you make sure you’re sipping on the good stuff and not just old-fashioned stock?…

There are 2 main differences between stock and broth – cooking time and the ingredients used in its creation.

Ingredients

You don’t need much to start with to create a decent stock. Soup (chicken, beef, fish) bones, water and some basic veggies (carrots, onion, celery etc) will set you on your way – whereas a broth is more likely to contain some additional ingredients for nutritional value as well as flavour.

Cooking time 

Cooking time will ultimately determine whether the final product is a stock or a broth.  Whilst a stock can be made from a slow simmer over 2 to 3 hours, a broth will take much longer – minimum 6 hours, but ideally overnight (>24 hours).  The longer the cook time the more nutritious the broth becomes.

Contrary to popular belief, BOTH can be sipped on their own – so if you’re reading this with the realisation that you’ve spent time making and drinking standard old stock instead of its far more fashionable sister than don’t be dismayed – they are both good for you!

Want to try giving a go at home?  Click here to follow the link to my Organic Bone Broth.

Photo by Bluebird Provisions on Unsplash