ISO good bone broth? Or stock? Which is it??
If you're in search of a recipe for something to do with those chicken frames you just bought from us at the farmers' market, look no further. But before we move along, let's define just what you'll be making.
According to the consensus of several sources, including Bon Appetit, Epicurious, and Reddit.com, they are very similar. Stock is made from water, bones (roasted or not), with or without meat, veggies and aromatics. The goal is to extract collagen which will have a Jello-like texture. You wouldn't serve it on its own but use it as a base or binder.
Broth starts out the same: Water with veggies, aromatics, and meat cooked for a shorter length of time, strained, and seasoned. The goal with broth is for it to be used as a soup or soup base.
At home, we make broth. To about 6 quarts of water, add chicken bones (roasted or not), toss in a couple rough-cut carrots, celery stalks, onion, and add herbs such as thyme, marjoram, bay leaf, parsley, and pepper. We let it simmer for at least four hours, strain it, and freeze. If broth boils down, we add some water. There is no need to be fussy with measurements. The yield is usually around four quarts.