Article
Article
Broth and Stock and Bone Broth, Oh My!
… foundation: bones, meat and vegetables simmered in a pot of water. So what makes these cooking liquids distinct? Their … soups and stews and taste great on their own, too. Because of their seasonings and thinner consistency, you’ll most … collagen from the connective tissues and bones. Because of its thick, gelatinous quality, chefs may choose stock as a …