By Connor Forbes
I heard something on the radio about bone broths. The conversation was about comparing the similarities and differences between stocks and broths. I guess there are even sipping bone broths. And I thought, “like how you sip a wine or something?” Anyways, it had me really confused about the state of things.
To be clear, stocks and broths are basically the same thing. The difference lies in that a stock has mirepoix veggies simmered with the bones. Bone broths are more focused on the bones and do not have the mirepoix veggies. Mirepoix veggies are carrots, celery, and onion.
Bone broths are in my mind the heart and soul of many soups. Deep and rich, but a little bit lighter than a stock, that allows the noodles to shine alongside the broth. When I made this stock, I made it into a turkey meatball soup with long grain wild rice. You can also use broth to cook rice, replacing the water.
If you made bone-in steaks, pork chops, whole chicken, lamb or goat and have bones leftover, throw them in a pot and make some broth. It’s rather easy to do. So, let’s make broth!
Ingredients
- Leftover Bones
- Water to cover
- 2 bay leaves
- 2 tbsp salt
- 6 cloves of garlic, whole
To Make
In a stock pot add in the leftover bones, bay leaves, salt, and garlic. Fill with water until the bones are fully covered. Simmer for 2-3 hours. Strain out the bones. EAT!