Since you've asked, in this case, the terms are interchangeable... the liquid left from stewing/braising/simmering any meat/vegetables/fish/chicken in liquid is a 'broth' (so you have broth), AND you have made a chicken 'stock' because you used whole portions (meat AND bone) of the critter in question.
Your initial question asked to differentiate between BONE broth and STOCK. My reply still stands... and I've reiterated it here!
The distinction is that 'bone broth' is made with *only bones* simmered a really long time (the long simmering time with an acid is what extracts/dissolves the nutrients/minerals out of the bones and marrow), while 'stock' uses meat/fat/skin with bones (whole chunks of an animal) cooked for a lesser time (meat needs less cooking time to release it's nutrients)... if you're using bones/meat cooked the second time around it's called 'remouillage'.
Uncooked bones and raw meat give you the highest quality product, but even twice cooked has nutritional value even if the flavour is a little weak. Adding an acid draws more minerals out of the bones... my prefered acid is unpasterized (with mother) apple cider vinegar... keeps your resulting product from tasting sour. Roasting/browning your bones/meat beforehand adds additional flavour (dump everything from the roasting pan into the pot, and deglaze the roaster with boiling water), and I add veggies (carrots, onions, celery, mushrooms, parsley and other fresh herbs) for added flavour and nutrients. I adjust salt at the end to taste. I only skim the fat if my scraps are more fat than meat... but I will often stir a Tbsp of coconut oil into my cup of bone broth (which typically has very littel fat) before drinking it ('cause fat is yummy an dit helps your body absorb the minerals).
Here's a great link regarding the differences between bone broth and stock, and a really good overall resource (the article and the blog):
The Healthy Home Economist
Stock vs Broth – Are You Confused? www.thehealthyhomeeconomist.com/stock-vs-b
Remouillage: Getting the Most Out of Your Broth Bones www.thehealthyhomeeconomist.com/remouillag
...And speaking of re-marketing age-old pratices as new, LOL, here's a GREAT book/resource for anyone interested in bringing these healthy practices into their life (a week doesn't go by that I don't refer to it in some way... recipes, explanations, wisdom):
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats www.amazon.com/Nourishing-Traditions-Chall
Question: why is it so important for you, CALIBILLY4, to know the distinction (beyond the resources offered the first time you asked)? Is there something about the distinction that isn't clear... or are you trying to address a particular aspect of bone broth/stock/broth in general?
Personally, if you like it and it tastes good, I wouldn't worry too much about it.
Edited by: _RAMONA at: 1/23/2013 (01:31)
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