Since the beginning of mankind, bone broth has been used as sustenance. When times were frugal and the entire animal had to be used, bone broth was an elixir of life. Today, fish and beef stocks and broths are major components of daily cooking in most cuisine around the world. Broths and stocks are used in sauces, braising, soups and stews. Huge pots of simmering bones sit on the stove tops in the finest restaurants and family homes.
Most broths and stocks use a higher meat-to-bone ratio than a typical bone broth. For example, a typical chicken broth or stock contains an entire chicken, not just the bones. Similarly, beef stocks and broths use meat as well as some bones in the recipe. Bone broth, on the other hand, is made totally out of the bones with the very small amounts of meat that are left on the bone after butchering. Also, normal broths and stocks are simmered for a shorter amount of time than bone broth. They are ready after 45 minutes to two hours compared to eight to 24 hours for a bone broth. Meat stocks are made by roasting the bones before simmering, something that is done in bone broth preparation, too. At the end of the cooking process, broths and stocks are lighter in color and have a tasty, subtler flavor. Bone broth is darker, richer and very highly flavored. The bones release trace minerals as well as gelatin and collagen. The bones will probably crumble at the end of the cooking because they have released all their nutrients.