Broth or Stock?
What’s the difference between broth and stock? When and why would you use them? And why, as a lactation consultant, am I bringing up stock and broth?
Let’s start with broth and stock. Broth is traditionally made with bones and veggies, whereas stock is traditionally made with just bones. It gets confusing those as most people switch those terms, even selling “bone broth” at grocery stores everywhere. Basically, the questions is are you doing just bones, veggies and bones or just veggies.
WHAT you are looking for and your dietary needs can help figure this out. If histamine is an issue, or you avoid meat, then using bones isn’t a great option. If you are looking for super easy and low cost, then veggies are a great option.
Next up is the WHY? Why would someone go to the trouble to make this and what’s it used for? Again the answers are different based on which one you made and what it’s for. The easiest answer for why is it tastes good! Broth/stock also- remineralizes your gut, healing the lining, adds nutrients to your body, allows for easier digestion of these nutrients, adds collagen, tastes good and can be very easy! Broth/stock is basically a way to get extra nutrients in without needing to work harder for it.
Now HOW do people make broth/stock? Well there are tons of recipes on the internet, and just about every cookbook has one too. If using bones you want to get the marrow out into the liquid to get that collagen. If using veggies, adding dried mushrooms is a great way to get more vitamin d and adding kombu is a great way to get more iodine.
Since there are tons of ways to make this, I’ll just tell you how I make stock and then give you a few links to look at too:
Save all veggies ends, peels, ribs, etc. Keep a gallon bag in the freezer and just add a little to it eat day as you cook. Really anything can go in there. My usual will include- carrot peels, onion skins, zucchini ends, broccoli stocks, kale ribs, etc. Keep it easy.
Add filtered water (I have an RO system and love it, but there are countertop filters that are great too), some veggies pieces and dried shitake, and kombu. I don’t meausre anything, just ask my kids! I just toss it in and figure it’ll work out.
Cook for anywhere from an hour to 24 hours, whatever works for you. Pot works, Instant Pot or crock pot can take the work off watching it.
Strain out any bones and veggies, use right away or store in fridge or freezer.
Now what? You have stock/broth what should you do with it? That’s easy. Soups and stews need this for extra flavor. Cook potatoes, rice or pasta in it and level up both the taste and nutrients! You can even freeze ice cups and use in smoothies (as long as you don’t add onions or garlic to the stock flavor should be mild).
In my freezer is always a half full bag of veggie ends. I make stock 1-2 times a week, and try to have a half gallon jar in the fridge with it. I also freeze bags at times too (when I make enough to get ahead). My family is used to everything being cooked in stock/broth (even if they want plain rice, I just can’t do it!)
So whether you do it fast and easy, or spend a day with specially bought bones, you will end up with a nutritious liquid for your body!
Do you make stock or broth? There are so many ways, I would love to hear how you do it!
Here are a few links to get you started:
https://www.themediterraneandish.com/how-to-make-vegetable-broth/
https://www.themediterraneandish.com/how-to-make-chicken-stock/