water or meat broth
Rich in collagen, gelatin, and amino acids (particularly glycine and proline); contains minerals including calcium, magnesium, and phosphorus extracted from bones during cooking. Provides joint and gut-supporting compounds, though nutritional density varies based on cooking time and bone type used.
About
Meat broth is a flavorful liquid prepared by simmering bones, meat, and aromatic vegetables in water for an extended period, typically 4-48 hours depending on the desired depth and body. The slow cooking process extracts collagen, proteins, minerals, and gelatin from bones and connective tissue, resulting in a rich, savory liquid with natural umami. Broths are distinguished from stocks by their higher meat content and shorter cooking time, and from consommé by their cloudy appearance and less refined clarity. Variations exist across culinary traditions: French fond-based broths, Asian bone broths (such as Vietnamese phở broth or Chinese chicken broth), and European meat consommés represent different extraction methods and ingredient ratios.
Culinary Uses
Meat broth serves as a foundational ingredient in cuisines worldwide, functioning as a base for soups (consommés, bisques, pho), sauces (pan sauces, gravies), and braising liquids for braises and stews. It is used to cook grains such as risotto and polenta, enriching them with savory depth. In French cuisine, meat broth forms the base of classical sauces and preparations. Asian cuisines employ broth intensively in noodle soups and dumpling preparations. Broths are also consumed independently as restorative beverages, particularly in traditional medicine practices. The gelatin content provides body and mouthfeel to finished dishes.