"From Scratch" Food

Broth and Stock

There are a lot of “official” opinions about the difference between broth and stock. Leave yourself plenty of time if you plan to do a web search comparing stock and broth!

Because we have rabbits and sheep to butcher, we have plenty of meaty bones to boil down. When it is water and raw bones I call it “stock”. After I strain out of the cooled stock all of the bones, herbs, and veggies and I have a perfectly strained liquid,  I call it broth.

In our kitchen, we make bean broths for soup bases. Our beans and water are cooked, puréed, and strained to make a perfectly smooth soup base. We are believers of the extraordinary value of pulses and they are present almost daily in our soups.

This is what the FDA Food Standards says about broth versus stocks.

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https://www.fsis.usda.gov/wps/wcm/connect/7c48be3e-e516-4ccf-a2d5-b95a128f04ae/Labeling-Policy-Book.pdf?MOD=AJPERES

 

 

 

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