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What are the differences between
stock, broth, and bone broth?
—Samantha Georgeman, Reno, Nev.
These flavorful, comforting liquids all contain
mirepoix (onion, celery, carrots) and aromatics
(like peppercorns and bay leaves). But they
vary in their core ingredients and cook times.LIQUID ASSETS
STOCK
Made by simmering
bones or vegeta-
bles for 3 to 12 hours
(depending on
the main ingredient),
this classic soup,
stew, and sauce
starter is packed
with concentrated
flavor, making
it a chef’s secret
weapon.BROTH
It uses bones with
meat still on them
or meat alone, and
cooks for just a
few hours. Season it
with salt and pep-
per, drop in pasta
or dumplings, and
sip it as a light soup.
It can also be used
as a hearty base
for rice.BONE BROTH
This soothing drink
is a hybrid of the
other two: Like stock,
it’s made from just
bones, and it cooks
even longer, up
to 24 hours (which
extracts protein).
But like broth, it’s
seasoned after-
ward, so it’s delicious
on its own.PERNILLE LOOF
Zespri’sawaits.