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  8. I haven't bought broth or stock in years. When i make it, my broth usually has a mix of ingredients – e.g. chicken + veggies – but my stock is just the 1 ingredient – e. g. chicken OR veggies – and is usually thicker. My bone broth is very thick, almost gelatinous.
    I love being able to control the ingredients & sodium.

  15. I have said this before, and I'll say it again. Stock and broth are not the same thing. They may be derived from the same animal , but they are two completely different products. Broth is generally derived from meat or meat drippings, while stock is made from Bones and connective tissues, where the goal is not only extraction of flavor, but also extraction of as much gelatin into the liquid as possible. Both products might be flavored with something known in French cooking as a Mire  Poix, which is simply a fancy way of saying two parts onion, to one part each of carrot and celery. Both of these products might also be flavored with whole peppercorns, parsley stems, and fresh or dried thyme.  Professional chefs and Cooks use both these items in making numerous, virtually countless dishes, sauces, soups, stews, and many other items, even cooking rice and grains in these liquids, for additional flavor in the final dish. It is now trendy, on social media, among nutrition and health proponents, to push the consumption of something they call bone broth. But what these people call bone broth is nothing more than what the rest of us pro chefs have been calling stock, for centuries now. It's just as good today, as it has always been, when it is made correctly, and both homemade stock and broth, or 10 times better than anything you will ever find in a grocery store, including better than bullion. And folks, it's not hard. Unless you briefly roast the bones prior to making stock with them, you cannot use the Bones from chickens or beef or fish, that you have previously cooked. It doesn't perhaps the average home cook doesn't know the difference between stock and broth, but they damn well should. And I wish many more home Cooks would learn to appreciate the incredible flavor, mouthfeel, and richness, along with nutritional value, that homemade stock will bring to their cooking. I believe that of all the little known secrets of professional cooking that make restaurant food immensely better than what tends to be made at home, the biggest of these secrets is probably when the genuine article, stock, is used in making those dishes.

  16. CHECK THE LABELS. Virtually ALL of them will contain free glutamates! Very dangerous for some and will cause migraine and irregular heartbeat in lots of people. Very easy to make and either freeze or can your own

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