Q: Is bone broth any different (or more nutritious) than stock?
A. The terms bone broth and stock can technically be used interchangeably. However, bone broths are just usually cooked for several hours to get more nutrients out of the bones and into the liquid.
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Keep in mind that not all bone broths are created equally. Companies can label their broth as a “bone broth” if they used bones — even if the broth and bones were only cooked together for a few minutes. A quality bone broth should cook with bones for at least four hours.
When refrigerated, the broth should take on a gel-like texture. This is a sign of quality broth that contains collagen, amino acids and other nutrients.
I recommend making your own bone broth rather than purchasing pre-made or store bought options. Try making slow cooker bone broth by using beef, venison or poultry bones or Thai coconut bone broth with hot chiles, lemongrass and ginger.
If you don’t have the time to make your own, look in the freezer section for some higher quality options. They will stay more intact during the freezing process. You can also purchase powder/supplement forms such as collagen peptides or bone broth powders, which will offer amino acids and collagen.