Bone broth is simple, it’s timeless, and it’s where we can go when we want to get back to the basics.  Bone broth is grounding and nourishing.

What is the difference between bone broth and stock?

While many people believe there is little to no difference between stock and broth, the key difference that sets them apart is in how they are made. While at their core they are the same, broth is merely made by simmering meat and spices in water, which produces a thinner, lighter liquid. Stock, however, is made by simmering meat and bones for hours upon hours on end, allowing the nutrients that are stored within the bones to be released. Because of this,  stock tends to be a thicker, more viscous and flavorful liquid when hot and when cold becomes gelatinous due to the gelatin released from the bones. It can easy to confuse the two, not only because of their similarities but also because of the misnomer of ”bone broth”, which is just stock’s new nickname

A good stock can take anywhere from 2 to 24 hours to make, and has many uses. It makes a great base for soups, sauces, and gravies, and adds a beautiful depth of flavor you just can’t get from plain old broth. This week we are featuring our chicken, rice, and greens soup which is made with our in house stock, the recipe for which our Chef has spent years perfecting. It’s such a staple in our dishes, chances are if you’ve had our food you’ve tried our stock.

We are offering new soups each week that feature our healthy and nourishing stocks.

Order a quart of soup or order a quart of our frozen stock to add to soups, stews, rice or just sip a cup in the morning to start a healthy day.