The history of bone broth goes back to ancient times. In many parts of the world, it was used for medicinal purposes treating ailments from joint pain to gastric disorders. It was prescribed to help ease pain from swelling and inflammation, such as that experienced with gout or arthritis.<\/p>\n

Bone broth is not exactly the same as stock because it has to simmer much longer than stock. It can be simmered with vegetables, but usually is not. Bone broth is typically lower in sodium and because of the long cooking time, tends to have more nutrients than stock.<\/p>\n

While stock tastes good, bone broth packs a very flavorful and satisfying punch preferred by the palate.<\/p>\n