Broth is water simmered with vegetables, aromatics, and meat, and can include some bones. It is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. The goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on its own as a soup (or soup base along with other ingredients). Broth usually stays fluid when chilled.
Stock is water simmered with vegetables, aromatics, and animal bones, sometimes roasted, and sometimes with some meat still attached. It is cooked for a medium period of time, usually 4 to 6 hours, then strained. It is usually not seasoned at this stage. The goal of stock is to extract the collagen from the connective tissues and bones being simmered, which give stock its thick, gelatinous quality. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; rather, it’s used to deglaze a pan, or as a base for a rich sauce or gravy. Stock is also a great binder to use instead of cream or butter, or used in a broth-like manner (just add some water to it).
Bone broth is really a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time, often more than 24 hours, and the goal is to not only extract the gelatine from the bones, but also release the nutritious minerals. It is then strained and seasoned to be enjoyed on its own, like broth.’ – Rhode Boone, Food Director Epicurious.com
For people who make bone broths themselves, or who come from a culture where bone broth is part of their daily diet, the term is nothing new. It’s also not particularly trendy, in my opinion. I guess some might call it ‘trendy’ as it’s recently taken on a life of its own. I put this down to the focus on gut health, the benefits of gelatine on the gut and the fact that it’s such a brilliantly easy and natural way to incorporate gelatine into the diet.