The difference between Bone Broth, Stock and Broth

Hot Homemade Bone Broth is worth the effort!

There’s a lot of buzz about bone broth these days. People are talking about its healing powers and stocking it like liquid gold. But then there’s stock. And just broth.

Is there a real difference?

Do the benefits of bone broth apply to stock or regular broth too? Is there a cost difference? Is one harder to make than the other? What about flavor — is one rich and delicious while the other is barely more than water? And is the time investment really worth it?

Let’s sort this whole thing out. That way, we can make informed choices and cross one more thing off our mental list. Sounds good?

Bone Broth

What it’s made from:

Primarily roasted or raw bones with little to no meat. Roasting the bones deepens the flavor and color, giving you a rich, darker broth. Many people add a splash of vinegar to help extract minerals from the bones. You can also toss in carrots, celery, onions, and parsley stems (a great way to use veggie trimmings). I like to keep a zip-top bag in the freezer for veggie scraps throughout the week.

It doesn’t matter if the bones have already been cooked — I always save chicken carcasses from roast dinners in reusable freezer bags. Once I have enough, I make a nice big batch.

I don’t use stove space for this (that’s prime real estate!). Instead, I use an 18-quart electric roaster, which I love. I’ll share a link for the one we use below.

Cook Time:

12–48 hours

Texture & Flavor:

Deep, rich flavor with a gelatinous texture when chilled — thanks to the collagen that breaks down during the long simmering time. This is a truly nutrient-dense stock.

How to Use It:

• Sip it like tea (especially when feeling under the weather)

• Use in soups, stews, sauces, or gravies

Storage Options:

• Store in the fridge for up to 1 week

• Freeze in quart-sized mason jars (fill only ¾ full to allow for expansion)

• Or freeze in zip-top freezer bags — lay them flat to freeze, then stack

• Pressure canning (my preferred method):

• Pint jars: 20 minutes

• Quart jars: 25 minutes at 10 lbs. pressure (adjust for your altitude)

Note: Bone broth should never be canned using a water bath. Pressure canning is the ONLY safe way to can stocks or broths as they are a low-acid food. Bacteria would likely grow rendering the food unsafe to eat.

Broth

What it’s made from:

Broth is made by simmering meat (with very few bones) along with carrots, celery, onions, and herbs if you’d like. I usually leave out strong herbs (other than parsley stems) to keep the flavor profile versatile.

Cook Time:

1–2 hours — perfect for stovetop cooking, since it doesn’t need much time or space.

Flavor & Texture:

Light, clear, and seasoned. It’s ready to sip or use in recipes.

Tip: Use broth instead of water when cooking rice for extra flavor!

Best For:

Sipping, light soups, risotto, and poaching vegetables or meats.

Stock

What it’s made from:

Bones with some meat still attached, carrots, celery, onions, and optional herbs. Bones are usually not roasted so the meat doesn’t dry out. Stock is typically unseasoned, which gives you more flexibility later when flavoring your dishes.

Cook Time:

4–6 hours (up to 8 for maximum richness)

Flavor & Texture:

Richer than broth, with a slightly gelatinous texture when cooled. Full of body but neutral in seasoning.

Best For:

Soups, sauces, gravies, braises — stock is the building block of so many classic dishes.

Final Thoughts

If you’re looking for something quick and flavorful, broth is the way to go.

For a solid foundation for cooking, stock delivers depth without overpowering your dish.

But if you’re after a nutrient-rich, comforting, wellness-boosting base, bone broth is your best friend.