General Discussion 81

Is "bone broth" the new marketing term for stock?

HillsofBeverly | Jan 10, 2015 10:01 AM

One of my 2015 kitchen resolutions is learning to make better chicken and beef stock for many purposes - soup, pho in particular, or as an ingredient. I can make decent chicken stock about half of the time, if I get ahold of a good farmers market stewing hen, or buy enough wings/backs. Never managed a non-watery beef (yet).

In my research I'm finding this term I'm also just now seeing in grocery stores - "bone broth." Is this just a new marketing term? Because I don't recall classical stock recipes that didn't contain bones of some kind, it's not like broth made with bones in it is a new idea...

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