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I recently was at a local grocery store and stared at the shelf containing chicken stock, broth and bone broth. The variety amazed me (as well as the prices). This led me down a “rabbit hole” of researching these items.
Broth is liquid in which meat and vegetables have been cooked for a short period of time. It is light color and flavor and can be used in many dishes to give a little more flavor than water. Broth is sometimes eaten as soup either alone or with other ingredients added. It typically is not seasoned with herbs or spices, but may have salt added.
Stock is thicker than broth. It is made by simmering the meat bones along with herbs, spices and vegetables for a longer time. It will be thicker and richer than broth because of gelatin/collagen that comes from the bones. Since it is primarily used as an ingredient in recipes, traditionally, salt is not added when making stock (but you need to check the sodium content on the grocery store labels). Note: you can’t have vegetable stock because vegetables don’t have bones.
Bone broth (despite the higher price tags) is basically another name for stock. It is thick and contains collagen. Some chefs say that to make really good bone broth the bones need to have been cooked for a long period of time for more collagen and flavor. No guarantee of this with grocery store bone broth. Some folks think that using or drinking bone broth can help strengthen bones and have other health benefits, but there has been no research to prove this is true.
You can make them yourself. The folks at the Eat Smart, Move More, Weigh Less website at NC State recently shared a recipe for making stock quickly with the carcass of a store-bought rotisserie chicken in an electric pressure cooker.
A lot of soups, stews, gravies, and sauces use chicken stock and bone broth as main ingredients to give them a rich, savory taste. Different from each other, but sometimes used the same way, traditional chicken stock and bone broth are not the same thing.
Chicken Stock
For 4 to 6 hours, chicken bones and vegetables are cooked in water to make chicken stock. The liquid that comes out is a rich, flavorful broth that many recipes start with.
Here are some key features of traditional chicken stock
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Made from chicken bones – Chicken stock is made using bones from chicken parts like wings, backs, necks, and feet. This imparts a mild chicken flavor
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Shorter cook time – Chicken bones don’t require as long a cook time as larger beef or veal bones. Chicken stock is usually simmered for 4-6 hours.
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Vegetables – Chicken stock recipes call for aromatics like onions, carrots, celery, and herbs. This balances and rounds out the flavor.
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Mostly bones—Traditional chicken stock has very little to no meat in it. This keeps the stock clear rather than cloudy.
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High in gelatin – The collagen in chicken bones and joints breaks down into gelatin, giving the stock body and texture.
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Subtle chicken flavor – Since chicken stock mainly uses bones, the resulting flavor is delicate and clean-tasting.
Chicken stock is valued for its clarity and bright flavor. It can be used in place of water to add savory depth to dishes without overpowering other ingredients.
Bone Broth
Bone broth has recently surged in popularity and is prized for its nutritional content. There are some key differences between bone broth and chicken stock:
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Meat and bones: Chicken bones, meat, and skin are all used to make bone broth. This creates a heartier, more concentrated chicken flavor.
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Longer cook time – To extract nutrients from the bones, bone broth simmers for 12-24 hours or longer. The extended cook time maximizes the collagen, gelatin, and mineral content.
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No vegetables – Most bone broth recipes omit vegetables to keep the broth clear and prevent nutrient loss during straining. Herbs can be added for subtle flavor.
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Added vinegar – A splash of vinegar helps leach calcium and other minerals from the bones into the broth. This increases the nutritional value.
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Hearty chicken flavor – Thanks to the addition of meat and skin, bone broth has a richer, meatier chicken flavor compared to delicate chicken stock.
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High in gelatin and collagen – The long cook time allows more gelatin and collagen to be released from bones and joints for gut and joint health.
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Nutrient-dense – Bone broth provides minerals like calcium, magnesium, and potassium that are beneficial for the bones, joints, and digestive system.
While chicken stock serves as an aromatic ingredient, bone broth is valued as a nutritious restorative drink that is simmered for much longer from chicken parts.
Uses for Chicken Stock vs. Bone Broth
Chicken stock and bone broth can both transform dishes, but are better suited for different uses based on their flavor profiles:
Chicken Stock Uses
- Soups – Chicken noodle, chicken and rice, vegetable
- Sauces – Pan gravies, mushroom gravy, wine sauces
- Rice and grains – Risotto, chicken and rice
- Casseroles and bakes – Green bean casserole, chicken pot pie
- Savory pies – Chicken pot pies, chicken empanadas
Bone Broth Uses
- Sipping broth – Drink straight as a nutritious pick-me-up
- Congees and porridges – Chicken rice congee, oatmeal
- Risottos and pilafs – Mushroom risotto, chicken pilaf
- Gravies and pan sauces – Dredged pan sauces, turkey gravy
- Glazes and braises – Chicken adobo, short rib braise
Chicken stock adds delicate flavor while bone broth provides gutsy, chicken-rich flavor. Choose stock for finesse and broth for bolstering strength.
Making Chicken Stock vs. Bone Broth
Both chicken stock and bone broth are made by simmering chicken parts, but the methods differ:
Chicken Stock
- 3-4 lbs chicken bones (wings, backs, necks, feet)
- Vegetable aromatics (onion, carrot, celery)
- Herbs (parsley, thyme, bay leaf)
- Water to cover
- Simmer 4-6 hours
- Strain and use stock
Bone Broth
- 3-4 lbs chicken bones and meat parts
- Apple cider vinegar
- No vegetables
- Simmer 12-24 hours
- Strain broth through cheesecloth
- Cool and skim fat
Chicken bones can be saved in the freezer until you have enough for a batch of stock or broth. For the easiest stock, use a whole chicken carcass.
Nutrition of Chicken Stock vs. Bone Broth
Both chicken stock and bone broth deliver nutrients, but bone broth is more nutrient-dense.
Chicken stock contains B vitamins from the meat as well as minerals extracted from bones during simmering.
Bone broth is packed with minerals like calcium, magnesium, phosphorus, and potassium thanks to its long cook time. The collagen is also broken down into gelatin and amino acids like glycine and proline.
Drinking bone broth is associated with several health benefits:
- Improved digestion and gut health
- Joint support and injury recovery
- Increased immune function and metabolism
- Anti-inflammatory properties
- Better sleep and mood
For maximum nutrition, choose homemade bone broth over commercial stock. The longer cook time better extracts nutrients from bones.
Buying Chicken Stock vs. Bone Broth
For convenience, many cooks opt for store-bought chicken stock and broth:
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Chicken stock – Look for low-sodium organic chicken stock. Products from brands like Kitchen Basics, Swanson, and Pacific Foods are high-quality.
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Bone broth – Seek out broths listing ingredients like chicken meat, bones, skin, and vinegar for a nutrient-dense broth. Brands like Kettle & Fire and Bonafide Provisions offer high-quality bone broth.
Avoid stock and broth with additives like MSG, yeast extract, and hydrolyzed protein. Check the label for an ingredient list.
When buying pre-made stock or broth, look for versions made from all natural ingredients and free of additives for the best flavor and nutrition.
Chicken Stock and Bone Broth: A Flavorful Foundation
- Chicken stock – Clear, delicate chicken flavor from bones
- Bone broth – Rich, fortified chicken flavor from bones and meat
- Cook time – Stock 4-6 hours, broth 12+ hours
- Texture – Abundant gelatin gives broth more body
- Uses – Stock aromatizes, broth bolsters and fortifies
- Nutrition – Bone broth contains more collagen, gelatin and minerals
Chicken stock and bone broth add satisfaction and complexity to dishes. For everyday enrichment, bone broth’s extended cook time maximizes nutrition. For a versatile foundation, opt for a mildly flavored homemade chicken stock. With their powers combined, these flavorful broths make cooking more comforting and delicious.
Instant Electric Pressure Cooker Chicken Stock
1 rotisserie chicken carcass 1 large onion 2 carrots 2 celery stalks 2-4 cloves garlic 8 sprigs of fresh parsley 6 sprigs of fresh thyme 2 bay leaves 10 whole peppercorns or fresh cracked pepper 1 teaspoon salt (optional) 8 cups water.
1. The carrots do not need to be peeled and the onion skin can be left on. Chop scrubbed vegetables into 1-inch chunks. Peel the garlic. 2. Turn the electric pressure cooker on to the low sauté mode. The chicken bones should be sautéed for two to three minutes, or until they turn brown and start to stick to the bottom of the pot. Press the cancel button to turn off the heat. 3. Add the chopped vegetables, garlic cloves, and herbs to the pot. Pour 8 cups of cool water over the contents of the pot. Do not fill more than 2/3 to the top. 4. Lock the lid into place, close the steam release valve, and press the “manual” button. Adjust the cooking time to say 30 minutes if that is not the default. The display will turn to “ON” indicating that it is heating and pressure is building. 5. After the pot reaches high pressure (this takes about 10-15 minutes), the display will count down 30 minutes. When 30 minutes is up, it will beep and switch to “keep warm” mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this varies but expect at least 15 minutes). 6. Strain the stock using a fine wire mesh strainer and discard all bones, spices, herbs, and vegetable scraps. Taste the stock and add salt if desired. 7. Place the stock in air-tight containers and refrigerate until completely cool. When the stock chills it will likely turn gelatinous because the collagen will be suspended throughout the liquid. If there is a layer on the top that can be skimmed off, you can skim this off if you want.
8. Keep the stock refrigerated and use it within three days, or freeze it for longer storage.
For complete details, check out the blog post at esmmweighless.com website.
If you don’t have an electric pressure cooker, all is not lost, you can make it on top of the stove. In a similar recipe published by IFAS Extension, a turkey carcass was cooked slowly for four to twenty-four hours to make stock.
It just takes time, but could be worth it when you have control.
Sources: Eat Smart, Move More, Weigh Less; Penn State Extension, University of Florida IFAS Extension
These and other similar pieces were written by Cheryle Syracuse for the Brunswick Beacon’s Family and Consumer Sciences Column. Syracuse is an FCS team member and can be reached at N. C. Cooperative Extension, Brunswick County Center, 910-253-2610. or by email at clsyracu@ncsu. edu.
What made it so helpful? (Optional) Send Explanation
What’s the difference between chicken broth, chicken stock and bone broth?
FAQ
Which is better, chicken stock or chicken bone broth?
By far, bone broth has the most nutrients of all the broths, and I also think it tastes the best. Bone broth simmers for a much longer time than regular broth or stock, and has a higher ratio of meat and bones to liquid, producing a richer, more flavorful liquid.
Can I substitute chicken bone broth for chicken stock?
You can use stock, broth or bone broth interchangeably in recipes. If a recipe calls for stock but you have broth, use it instead.
Is stock as healthy as bone broth?
Stock is thicker than broth due to the viscosity from collagen, it also contains more calories, fat, protein, vitamins and minerals than you will find in broth. Over the past few years, stock has gained popularity as a sipping drink, commonly known as bone broth, due to the rise of the Paleo, Whole30 and keto diets.
What is the downside of bone broth?
“Depending on how it’s made or what’s in it, (bone broth) could have large amounts of sodium. That’s the only downside,” says Zumpano. Jan 29, 2025.