stock or broth – the easy way to make your own liquid gold

If you make soups, stews, risotto or pho, homemade stock is a game changer. It is so simple to make from things you would usually throw away. Once you get into the habit of making your own you’ll never look back. Your food will taste better, you’ll save money, and your health will benefit. Homemade bone broth or stock is rich in protein, gelatine and collagen, making it wonderful for repairing the gut, maintaining joint health and plumping the skin.

Let me tell you how easy it is…

First, what is the difference between stock and broth?

In England we say stock, in the US most people refer to broth. I use the terms pretty interchangeably, but to be correct, both have the same starting point (liquid produced from gently simmering meat or vegetable scraps) but broth has been seasoned with salt afterwards and stock is unseasoned. I prefer mine to be unseasoned so that I can season the finished dish myself.