The Difference Between Chicken Stock and Broth
The professional restaurant community has always made a slight (but, important) distinction between stock and bone broth, using stock to refer to the unseasoned foundation used for sauces and other dishes. Home cooks and commercial products have come to use the terms interchangeably. Stocks and broths generally have the same foundation: water in a pot with meat scraps, bones, and vegetables.
The truth is that there isn’t really a significant difference between stocks and broths, or bone broths and “regular” broths—but there is a huge difference in quality when you know how to make the best bone broth.
Brodo is a broth-stock hybrid using a specific balance of meat and bones. This allows us to capitalize on both ample flavor and body. For now, calling Brodo a “bone broth” distinguishes it as a homemade, long-simmered, nutritious broth.
At Brodo, we make broth the traditional way, with real bones from real animals raised on real pastures. Well-made broth, slow-simmered the traditional way, is real food in its purest liquid form. No concentrates. No preservatives. No shortcuts.
“The best broth you can buy at the store or online.”
“The best bone broth you can buy off the shelf.”
“No doubt about it, Marco Canora really started something when he opened Brodo.”
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