Bone broth, stock, broth—there are so many different terms out there for what looks like the same thing at first glance. However, these broths and stocks have some key differences. Here, we break down those differences and give you some tips on making your own broths and stocks.
The two biggest differences between bone broth and stock are that bone broth can be sipped and it’s a bit more complicated to make from scratch. After all, bone broth is made from roasted animal bones and must be slow-simmered for 24 to 48 hours, compared to a stock’s 8 to 12-hour simmer time. However, the result is a delicious, satisfying, highly sippable snack.
Excellent recipes can be found in a variety of online resources, but the process looks like this:
While this process takes a while, the results are deliciously rewarding. If you’d like to take the easier road, try Pacific Foods Organic Chicken Bone Broth, which is already made for you.
The basic difference between bone broth and broth is that bone broth must feature roasted bones. Broth on the other hand can be made with more than just roasted bones.
While roasted bones are typically included in broth, it can also include raw meaty bones and even chunks of meat. Add some aromatic vegetables and water and you’re on your way. Some recipes tell you to simmer the mixture for four to six hours, but some say that as little as 30 minutes to two hours is enough.
Broth and stock are pretty similar. Both are used as ingredients for soups and other savory dishes. The biggest difference is that broth can be a finished product all on its own, and stock is something you start a soup with or add to other savory dishes to add both moisture and flavor.
Stock doesn’t take as long to make as bone broth, but at eight to 12 hours of simmering time, it’s still quite an undertaking. Just like with bone broth, you may want to roast your bones first and then complete your simmering. Here’s a delicious stock recipe you can get started with.
There are some differences between vegetable stock and broth. A key difference is consistency. Broth is usually thinner, and stock is more gelatinous, so they have different effects in recipes.
Use broth when you want the other flavors in the dish to come forward. You can also sip broth all on its own. Use stock when you want to make the texture of what you’re cooking slightly more creamy.
Of course, another difference will be ingredients, depending on how you make your stock and broth. For example, vegetable stock is vegetable-based while broth might be chicken-based.
Here are the answers to a few of the most frequently asked questions we get about stock, broth, and bone broth.
Yes. You can use bone broth as a stock or even sip stock like you would bone broth in a pinch.
As far as taste goes, bone broth is typically more flavorful and appetizing to drink. It can be a tasty and convenient snack all on its own. It also contains collagen protein which makes it appealing to those looking for a sippable and satisfying snack. Bone broth gets its extra collagen during the roasting step, which pulls more collagen from the bones.
Bouillon is the French word for broth. So, in essence, simple broth is very similar to bone broth. However, bone broth is specifically simmered using roasted bones for a longer period of time.
There will always be purists who want to pursue and perfect recipes for bone broth, stock, and broth. Most cooks, however, have time limitations. Others don’t want to risk a long project that may or may not yield a consistent result.
For many cooks, since so many excellent options are now available, pre-made bone broth, stock, and broth often make more sense. However, if you wish to try your hand at making broth, stock, or bone broth yourself, go for it!
Bone broth, stock, and broth are all incredibly delicious ingredients to improve the flavor of your favorite meals. Save time and make sure you always have plenty of Pacific broths, stocks, and bone-broths on hand. Shop our products today.