The Difference Between Broth, Stock, and Bone Broth

Ever wondered about the difference between broth, stock, and bone broth? In this post, we explain what's the difference between broth and stock, and reveal how bone broth adds extra flavor and nutrients. Get the clarity you need for better cooking and meal prep!

Jump to:

• The difference between broth, stock, and bone broth
• A Quick Breakdown
• Sip Smarter: The Truth About Broth, Stock, and Bone Broth
• Store-bought VS Homemade
• Which One Should You Use?

A Quick Breakdown

While broth, stock, and bone broth might seem similar, the differences between them come down to ingredients, cooking time, and purpose. Knowing which one you’re working with, and why it matters, can help you cook with more intention and better results.

Broth is typically made with meat, sometimes on the bone, along with vegetables and herbs. It’s simmered for a relatively short period, usually under two hours, and is seasoned so it can be sipped on its own or used directly in recipes. 

On the other hand, stock relies more heavily on bones, often with some meat still attached, and simmers for longer to extract collagen and depth. It’s usually left unseasoned, since it’s meant to be used as a base for sauces, soups, and other dishes.

Bone broth pushes this process even further, simmering roasted bones for 12 hours or more, often with the addition of vinegar to help extract minerals. The result is a thicker, more gelatinous liquid that’s sometimes consumed on its own for perceived health benefits.

Sip Smarter: The Truth About Broth, Stock, and Bone Broth

Now that the big-picture differences are clear, here’s a closer look at what makes each of these kitchen staples unique.

Broth

Most people are familiar with broth, which is made by simmering meat, unless it’s vegetable broth, alongside vegetables, herbs, and aromatics. The cooking time is relatively short, usually under two hours, resulting in a light, flavorful liquid that’s typically seasoned and ready to use as-is.

Broth is what you’ll often find in store-bought cartons labeled chicken broth or vegetable broth, and it’s commonly used as the liquid base for soups, stews, and grains.

Because broth is seasoned, it’s easy to sip on its own, especially when you’re under the weather or need something warm and comforting. It doesn’t have the same richness or gelatinous texture as stock or bone broth, but that’s part of what makes it so versatile.

It’s meant to be quick, convenient and flavorful without being too heavy. My whole chicken broth is a good example of traditional broth.

Stock

Unlike broth, stock is made with bones, not just meat, and that single shift changes the whole purpose of the liquid. While it can include vegetable scraps and aromatics, the goal is to extract collagen, which gives stock a richer mouthfeel and slightly thicker consistency once cooled. It typically simmers for two to four hours, long enough for the bones to break down and release structure-building compounds that broth doesn’t have.

Stock is usually left unseasoned. It’s not meant to be the final product, but more so the foundation. In professional kitchens, stock is a workhorse ingredient, used to build sauces, gravies, and soups that need complex flavors without adding salt.

If you’ve ever chilled homemade soup and noticed it turned jiggly in the fridge, that’s the gelatin from the bones doing its job, and that’s precisely what makes a good stock stand out.

A few exceptions to traditional stock? Meat stock, which is made with meaty cuts but very few or no bones - is simmered gently for a shorter time and often used in healing diets for its simplicity and digestibility. Similarly, fish stock doesn't require a lot of simmering time either.

Bone Broth

Traditionally, a key ingredient in home kitchens, bone broth has lately been marketed as a health drink, much like the adrenal cocktail. In wellness circles, it’s become a go-to for everything from joint support to gut health to glowing skin.

What sets it apart from regular stock, besides the marketing, is the cooking time. Bone broth is essentially stock that’s been simmered much longer, usually 12-24 hours, often with a splash of vinegar added to help extract minerals from the bones.

That extra time breaks down more collagen and connective tissue, giving bone broth its thicker, almost gelatinous texture. While it can be used in recipes the same way stock is, it’s often sipped on its own like tea, either plain or with a little seasoning. Some people swear by it as a daily ritual, and it’s sparked an entire market of frozen broths, powdered mixes, and glass-bottled versions with hefty price tags.

Whether the health claims hold up is still being studied, there's no denying bone broth has found a new audience and identity in the wellness world. Grab my beef bone broth recipe or my Instant Pot bone broth chicken recipe and see for yourself.

Store-bought VS Homemade

Most store-bought broths and stocks aim for convenience, but let’s be honest - they’re not all created equal. Cartons labeled as broth often contain a confusing mashup of meat, bones, and seasoning, which totally blurs the line between broth and stock.

And while I’m definitely not afraid of a little salt (bring it on, baby!), these boxes sometimes lean hard on salt, yeast extract, and “natural flavors” to fake the depth that only hours of simmering can deliver. Some even toss in sugar or preservatives - like, why?

Bone broth has basically become the green juice of the pantry aisle, but not every brand is worth your coin. Some are rich and velvety; others are glorified salty water with a health halo.

That’s why I’ll always have a soft spot for homemade. You control everything—from the bones to the simmer time to the seasoning (yes, salt included, the real, unrefined, mineral-rich kind).

And if you freeze it in small jars or ice cube trays, it’s just as convenient as the store-bought kind - only a thousand times better.

Homemade bone broth? It’s nourishing, it’s powerful, and let’s be real: it kind of makes you feel like a kitchen wizard in the best way.

Which One Should You Use?

Which one you use depends on what you cook and how much flavor or body you need. Broth works well when you want something light and ready to go, like a quick soup or a simple way to cook rice or quinoa. It’s already seasoned, so you don’t need to adjust much. 

Stock is a better pick when you want more richness, especially for sauces, stews or braises — like these braised artichokes, which can replace water as the cooking liquid - that need time to simmer and develop flavor. Because it’s unseasoned, you have full control over how salty or concentrated your final dish is.

“I usually go with bone broth — it has more flavor and feels heartier than stock. It’s great in my shepherd's pie because it makes the filling extra savory.”
— Bella Bucchiotti, xoxoBella

Bone broth can fill in for stock in most recipes, but it’s richer and often sipped on its own rather than cooked with. Bone broth might be too overpowering in delicate recipes, like a clear soup or a sauce with subtle flavors.

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Gina Matsoukas is the writer, photographer and recipe creator of Running to the Kitchen. Focusing on healthy, seasonal, whole-food recipes, her work has been featured in various online and print publications, including Food Network, Prevention Magazine and Women’s Health. Gina lives in central New York, where she enjoys an active outdoor life. Article slightly edited to reflect Anya's feedback.

This article originally appeared on Food Drink Life.