What is the Difference Between Broth Stock and Bone Broth?
- 3 hours ago
- 5 min read
The product links are affiliate links. I only link to products I've used and believe in. If you are interested in one of the products, please consider purchasing through these links because I can earn a small commission. It does not affect the price you pay, but it does allow me to keep the website free of all those crazy ads on other sites. Thank you!
If you walked into my kitchen on a Sunday afternoon, you’d likely be greeted by a giant, steaming pot on the stove and a scent that feels like a warm hug.
Lately, I’ve been getting a lot of questions about the difference between stock, broth, and what exactly is “bone broth.” While the grocery store might treat these terms like they’re interchangeable, in my kitchen, they each have their own personality and purpose.
Here’s the lowdown on the difference between broth stock and bone broth, plus a few of my favorite kitchen hacks for staying sustainable.
What’s the real difference between broth stock and bone broth?
Think of Broth as the lighter, more delicate cousin. It’s usually made by simmering meat (and sometimes vegetables) for a shorter period. It’s thin, seasoned, and ready to sip right out of the mug.
My aunt shared that one of her neighbors makes a killer broth by cooking a whole chicken for only a couple of hours. The result was a light, clean broth that was clear and made a delicious soup.
Stock, on the other hand, is all about the bones. By simmering bones for hours, you extract collagen and minerals, resulting in a liquid with a richer "mouthfeel" which may even feel sticky. I cook mine typically 8-12 hours. When chilled, a good stock should actually look a bit like Jell-O—that’s the gelatin at work!
Is bone broth just a fancy name for stock?
In short: Pretty much. Bone Broth is essentially a very concentrated stock that has been simmered for an extended period (sometimes up to 24 or 48 hours) to maximize the protein and mineral extraction. It’s usually sipped plain for its health benefits rather than used as a base for a complex sauce.
The Best Uses for Each:
Broth: Use this for quick soups (like lemon chicken soup with barley) or when you're poaching chicken breasts.
Stock: This is your workhorse. Use it for hearty stews, risottos, or making a killer gravy.
Bone Broth: Best enjoyed warm in a mug with a pinch of sea salt, or as a nutritional boost when you’re feeling under the weather.
How do I make stock without wasting food?
If you know me, you know I’m obsessed with a zero-waste kitchen. I almost never buy pre-made stock because I have a "stock bag" going in my freezer at all times.
Every time I peel a carrot, chop the end off an onion, or have leftover bones from a roasted chicken, they go straight into that bag. By the time the weekend rolls around, I have a custom blend of scraps ready for the pot.
My "Pro-Tip" for Storage: Kitchen space is precious! Once my stock is finished, I simmer it further to reduce it by half or more. This concentrates the flavor into almost a syrup. I freeze this concentrated stock in large silicone ice cube trays (think large drink ice cubes). When I need stock, I just pop out a cube or two and add water. It saves a massive amount of freezer space!
When should I just reach for the store-bought stuff?
Look, even I don’t have homemade stock 100% of the time.
Bouillon Cubes: These are great for when you need a punch of salt and MSG-style savoriness—think of that classic "cup of noodles" flavor. They are also perfect for travel or camping.
Better Than Bouillon: This is my "secret weapon" pantry staple. Because it’s a paste, it tastes much fresher than a dry cube. It’s perfect for when a dish is almost there but just needs a little extra "oomph" or depth of flavor. I also use this when I want to make a quick Fiddelini Soup, or my Crunchy Carrots.
Cartons of Stock: If you don’t have homemade stock in the freezer, having some cartons of stock in the house allows you to add flavor to multiple dishes and make homemade soups in no time. I recommend Trader Joe’s Broths. I think they have the best flavor.
Frequently Asked Questions
Can I use vegetables like broccoli or cabbage in my stock?
I’d recommend skipping them! Broccoli, cauliflower, and cabbage can turn bitter and give your stock a bit of a funky smell when simmered for a long time. Stick to onions, carrots, celery, and herbs. You can certainly save those bits to make a broccoli, cauliflower, or cabbage soup, though.
How long can I keep my homemade stock in the freezer?
In those airtight "stock cubes," it’ll stay perfect for about 3 to 6 months or longer if you have a dedicated freezer that isn’t opened much. What I’ve found is that stock can soften in your regular freezer if you open the door a lot. Make sure to keep it in the coldest part of the freezer.
Do I have to roast the bones before making stock?
You don’t have to, but roasting your bones in the oven until they’re brown before tossing them in the pot adds a much deeper, caramelized color and flavor to your stock. If I’m making chicken stock, I will add the bones to the pot first with a little canola oil and brown them right there instead of roasting them.
Is it okay to add salt to my stock while it simmers?
I actually do add a bit of kosher salt to my stock at the beginning to help draw out the flavor and moisture of the scraps I’ve added to the pot. I don’t add a lot because I’m going to reduce it, and I don’t want my stock cubes to be overly salty.
How do I use my frozen stock cubes?
You can add them frozen to whatever you are cooking. If you want to bring them back to a stock, I typically add about 1 cup of water for each cube. Depending on how concentrated they are, you may want to add more or less.
How many stock cubes does a batch of chicken stock make?
When I say I reduce the stock, I really reduce it. I start with an 8-quart stock pot full of my vegetables and bones. Once they have cooked for 8-12 hours, I remove the bones and vegetables and start reducing the stock. In the end, I have between 6-12 large cubes.
