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Broth vs. Stock vs. Bone Broth

What is Broth?

Broth is a thinner, seasoned liquid that starts with meat and some vegetables. Some broths also simmer bones or even start with a stock as its base.

Shortest simmering time (30 minutes to 2 hours).

Although broth has the shortest cooking time, the flavorful meat & vegetables simmer enough to add rich flavor to the simmering liquid.

Used as an ingredient in dishes where you want other flavors to shine. Also delicious on its own (since it’s usually seasoned). Some of the best ways to use:

  • In soups (for a flavorful foundation)
  • In side dishes like mashed potatoes, stuffing and vegetables (adds both flavor and moisture)
  • Instead of water to cook rice, pasta or potatoes (adds instant flavor)
Swanson Vegetable Stock with recipe

What is Stock?

Stock is made from simmering bones with vegetables, minimally adding herbs & salt to let the true flavor of the simmering contents shine through.

Longer simmering time than broth (4 to 6 hours).

The longer simmering time results in a full-bodied liquid with richer flavor.

Stock is usually made with only a small amount of salt, if any, so you can adjust the seasoning to taste in the finished dish.

Stock is used as an ingredient to add rich flavor and silky texture to dishes (the texture comes from the gelatin). Some of the best ways to use:

  • To deglaze the pan when browning meats (perfect when making a stew)
  • As a foundation for a sauce or gravy (adds flavor and body)

What is Bone Broth?

Bone broth is actually a type of stock, made from long-simmered bones with or without vegetables.

Longest simmering time (12 to 48 hours).

The long simmering time creates a Bone broth with full-bodied flavor and naturally occurring collagen protein.

Bone broth can be enjoyed in several ways. Some of our favorite ways to enjoy it are as:

  • A warm, savory beverage – add flavors like lemon or ginger for a delicious twist
  • A stock to add flavor and texture to soups and other dishes