The pretentiousness of 'bone broth'

My stock always sets to jelly too, maybe it is bone broth after all?
Other pretentiousness includes 'belly pork' which we used to have and was cheap becoming 'pork belly' and somehow twice the price; pollock being rebranded as coley (don't think that worked, pollock is back) and the most recent annoyance, sweetheart cabbage transmogrifying into hispi cabbage, all so it can be charred, apparently.

I save a couple of chicken carcasses ands then make a stock - otherwise, Bovril will have to do.

It actually really sorted out the dreadful eczema on my hands

@jay55 dripping is all the rage amongst the gym protein obsessed young folk.

I make stock with bones, veg and a bay leaf and cook vvvv slowly for 8 hours - that is the best way to get the clearest result then sets like jelly. Is that stock or bone broth??

Makes delicious soup whatever it is.

It's not money saving any more, a stock cube is probably far cheaper than the energy required to boil up the bones. Although the latter has a better flavour I guess.

I’m waiting for dripping to make a comeback

Stench of what?

I found it really funny that influencers are shilling this as something new, it's really common in certain ethnicities to do this as a standard practice, to reduce wastage as well as nutritional benefits. I always keep a bag of stripped bones in the freezer for soup in case one of us is sick. Had a good laugh last week when i saw an artisan shop selling a small pouch of it for £17.99!

Yanbu, proper stock is exactly what they are now calling bone broth, people have just forgotten how to make stock properly! My stock has always set like jelly.

The stench though. The absolute stench.

Depends how you make your stock. It you’re just throwing the carcass of your Sunday chicken in the pot with a bay live and some veg, you have a point. But if you tend to try for something tastier, your home made stock may well be bone broth, my main stock recipe is.

Influencers are pretentious, it’s kind of inherent in what they do!

But I got recommended to drink one cup a day of bone broth instead of tea/coffee by a nurse when I was going through chemo. It’s full of lots of collagen and minerals, electrolytes, etc. Good for your gut and joints.

My dogs have bone broth. It’s gelatinous and contains Apple cider vinegar vinegar, which is essentially the part that activates the anti-inflammatory action.

So if it is real bone broth it’s a little more than homemade stock.

I suffer from autoimmune disease and use bone broth as part of an anti-inflammatory diet when I flare up. It works. It is definitely not the same as stock, I make my own and either slow cook bones for a full 24 hours, or pressure cook for 4-5 hours. I only use water, a bit of salt and some raw cider vinegar. Mucky and time consuming, so I don't tend to bother unless I'm inflamed. It does taste significantly better than stock though, so that helps me cope with the disgustingness of it. I can't bring myself to drink it neat, so make stew. I don't know why I can't just drink it though as it's literally the same thing, just with lumps of meat floating in it - which you'd think would be more off-putting, not less...!

Don't follow any influencers (can't stand the whole business) but do sometimes drink bone broth. The benefits pre-date trout pout Tik Tokkers or Intsta huns.

I have a lamb leg bone I the freezer. I hope I will get round to making broth out of it someday . I need a huge stock pot

This bone broth looks like a stock recipe to me. Maybe I've been making stock wrong.

www.bbc.co.uk/food/recipes/bone_broth_95463

stock isnt bone broth

My daughter uses it for Ramen … I’m guessing it’s a lot nicer than an Oxo cube

I mean, I have no truck with 'influencers' of any sort but bone broth and stock are different.

On a very simple level, broth doesn't contain vegetables or herbs; stock does and bone broth cools to a firmish jelly consistency; stock is a liquid.

It's pretentious if influencers are peddling it for the collagen and the glowing skin and other miraculous health benefits.

It's not pretentious if you chuck your chicken carcass (or any other bones / shellfish shells) in the slow cooker along with left-over veg, peelings, old herbs etc. A really good stock you can have on it's own (or with a few bitsand pieces to make chicken noodle soup), 2nd boiling you keep in the freezer and make soup. Buy ham bones from the butcher to make lentil and tomato soup or pea and ham.

OK, it is probably pretentious to post online about roasting prawn shells and heads adding tomatoes, saffron and anise and making a bisque!

Ha. Had a very bemused conversation with Greek family about this fad a few years ago. One cousin has a restaurant in a swanky village frequented by holidaying slebs.

Someone asked the chef if they could make a bone broth due to their current diet and tried to educate them on how they would need to prepare this extravagant dish. It’s been a simple greek village dish for centuries. We raise our kids on it.

My cousin charged her 3€ and she asked if there had been a mistake.

Family were amused that people often go off menu to ask for special dishes, but this was the first time someone wanted leftovers soup and expected to pay lobster prices for it.

I just suck an Oxo cube each morning after brushing my teeth. I find the minty favour of the toothpaste is a very nice combination.

I know that purists will say one should use a Knorr LAMB stock cube with minty toothpaste but I know what I like.

(A small glass of Côtes du Rhônes is nice with an Oxo cube too, in a evening.)

The stock cube is named after the process of making stock and designed to mimic that, not the other way round. It's just stock.

I think it’s because the cost of the energy to do that is more expensive than just buying the stock.