Sorry folks, but I’m feeling overcaffinated and ranty today.

Enough with the “bone broth,” okay? It’s stock. Seriously. Bone Stock. Stock cooked to death with a little acid. Nutritionally there is almost no difference. Food people At BonAppetit and  At Epicurious, and The LA Times agree.

Pacific Bone Broth and Chicken Stock. Both 1qt.

Note the list of ingredients both start with “chicken stock.” Also note the differences in sodium and protein.

Stock is $5.29 per quart.

Why is bone broth $6.29 per quart?

You make stock and bone broth the exact same way. Jacques Pepin, who I will offer as an authority on making stock, since he is a classically trained French chef and has received many awards for his cooking. He combines 3 lbs of chicken bones to 6 quarts water (aka 12 lbs of water, because pint’s a pound the world around), for a ratio of 1 to 4 bones to water. Add spices. Cook. Skim, etc…

To make bone broth is the exact same thing. Plus a tablespoon of vinegar.

Why does “bone broth” cost $1.00 more at the store? It’s the SAME THING. In fact, it’s less of a thing, because the manufacturer doesn’t need to add any salt to it. It should be less expensive, not more.