Marrow Bone Broth (Stock) vs. Broth

 

"Bone broth is essentially stock". The confusion comes from the traditional definition for stock, which uses meat-stripped bones that becomes more viscus (jello like) due to the collagen that seeps out of joints and bones during the long-term cooking (48 hrs.), and broth, which is thinner and is made with more actual meat and cooked for 3-4 hrs.