Stock and bone broth are wildly different, despite many people thinking they’re the same thing. And it’s easy to see why — they look similar and both pack a powerful flavour punch. But if you’re asking, ‘is bone broth the same as stock,’ the answer is no. Here’s why.

Is Bone Broth the Same as Stock?

No, bone broth is not the same as stock, and there are some key subtle differences you should be aware of. It’s like comparing soup with a puree, or consommé with stock.

And what about broth? Is that different to bone broth?

If you’re confused, don’t be. Making the distinction between broth, stock and bone broth is easier than you think. And it all comes down to the way they’re made, how long they’re cooked and the purpose they serve.

Before we dig deeper, it’s important to remember that if you don’t have any bone broth, stock or regular broth to hand, a tin of Campbell’s condensed soup works brilliantly as a tasty substitute for a range of delicious recipes.

What is Broth?

Before we move on to the burning question: ‘Is bone broth the same as stock?’, let’s explain what broth is on its own.

Broth is a savoury liquid made by simmering meat, vegetables, herbs and occasionally bones for anything between 45 minutes and several hours, depending on the depth of flavour you’re looking for.

Once cooked, the liquid is strained and seasoned to create a basic broth that can be enjoyed on its own or as the base for soups, stews, risottos and sauces when combined with your favourite ingredients.

Essentially, broth is a mouthwatering fusion of different ingredients like chicken, beef, vegetables, onions, garlic, thyme and parsley that produces a light, flavoursome and adaptable liquid. Unlike bone broth and stock, broth mostly stays in liquid form when chilled in the refrigerator.

What is Stock?

The key difference between broth and stock lies in the bones. Stock focuses more on extracting flavour from the bones to create a deep, unctuous liquid that is heavier and more complex than its lighter cousin, broth.

You’ll typically make stock by simmering animal bones that are sometimes pre-roasted with aromatics and vegetables like carrots, onions and celery. The stock is generally cooked for between four and six hours, allowing the longer simmering time to draw collagen from the bones, giving stock its rich texture and gelatinous quality.

After cooking, stock should be put through a strainer so that only the liquid remains, but it is not usually seasoned at this stage. Unlike broth, stock is not consumed on its own but is mostly used to enhance the taste and texture of dishes such as casseroles, stews, curries, sauces, and gravies. You’ll find stock in a variety of global cuisines or introduced as a deglazing agent to capture all those intense flavours that stick to the bottom of the pan.

The purpose of using stock is to build flavour and structure in a dish, rather than consume it on its own as you would broth. When chilled, stock takes on a firm, jelly-like state but returns to liquid when heated in a pan or used as an adaptable ingredient in the same way that soup is used in this classic beef stroganoff recipe.

What is Bone Broth?

If you always thought that stock was the same as bone broth, you’d be wrong. That’s because bone broth is essentially a hybrid of stock and normal broth, producing a richly-flavoured and versatile liquid used throughout the cooking process.

Bone broth is more stock-like than pure broth. It is generally made from roasted bones, often with some meat still attached, plus a variety of vegetables, herbs, and even a few splashes of vinegar to cut through the richness of the fat.

Bone broth takes much longer to make than stock and broth, with simmering times often ranging from 12 to 24 hours or more to intensify the flavour. This slow cooking process helps extract the minerals and collagen from the bones, leaving a nutrient-rich liquid with a slightly gelatinous texture that is strained and seasoned to complete the process.

While bone broth is often consumed on its own as a warming, nutritious drink, it is also commonly used as a key ingredient for stews, soups and sauces, or a liquid for making quinoa or rice-based dishes like this satisfying cheesy chicken and rice casserole.

Out of stock and in need of a tasty, nutritious alternative? These quick-and-easy risotto-baked peppers are the perfect crowd pleaser.

Is Bone Broth the Same as Stock? A Conclusion

In summary, the main difference between bone broth, stock and basic broth is the length of cooking time, seasoning and consistency.

While stock is made by simmering bones with vegetables and other ingredients for several hours to create a deep, intense flavour, broth contains a higher meat content and is typically seasoned.

What sets bone broth apart is its much longer cooking time and greater nutritional values that come from the higher levels of collagen that occur during the cooking process. Bone broth can be used as a flavour-packed base for soups, stews, sauces and similar dishes, and it can also be enjoyed on its own as a warm drink and is believed to aid digestive health.

Ultimately, the choice between bone broth, stock, and broth comes down to the dish you’re making and the depth of flavour and thickness of the liquid you’re looking for.

When you’re feeling creative in the kitchen, why not try one of these alternative recipes for making delicious soup without stock.

Do You Have a Special Way of Making Bone Broth, Stock or Broth?

Do you have a special way of making your own bone broth, stock or broth? Take some photos, tag us on social media and share them with the Campbell’s community.