Many people assume that “stock”, “broth” and “bone broth” are all the same. It’s true that they often start out the same way as they utilise left over vegetables, meat, bones, salt, herbs or spices which are all simmered in a large pot of water together, to extract as much flavour from the ingredients as possible. After this the contents of the pot are strained leaving the liquid behind to be collected and used. However, it turns out that there is a slight difference between them.
Broth: is water simmered with vegetables, predominantly meat and can also include some bones. The broth is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. Usually broth is combined with other ingredients creating a light liquid that’s full of flavour. It can be consumed on its own, used as a base for soups, stews and curries. Broth usually stays fluid when chilled.
Stock: is water simmered with vegetables and animal bones. Sometimes the meat might be roasted and still attached to the bones to add more flavour to the stock. The stock isn’t seasoned and is cooked for 4 to 6 hours before it’s strained. The purpose of cooking the stock this way, is to extract the gelatin from the bones, which gives the stock its thick, gelatinous quality and a soft jelly texture when it’s chilled. Stock is used as a base for soups, sauces or gravy.
Bone broth: is really a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted meat and bones. Bone broth is cooked for more than 24 hours. The benefits of cooking it for a long time are that the nutritious minerals and gelatin are extracted from the bones.
Bone broth is very versatile as you can just slow cook the bones or alternatively you can add vegetables, spices and herbs for additional nutrients and extra flavour; before it’s strained and seasoned. You can use the broth in many ways such as a base for soups, stews, curries, sauces and gravy. It can be used to cook rice, grains and vegetables, as well as poaching eggs and meat.
Once the bone broth has cooled in the fridge it will separate into layers with the fat rising to the top and the bottom layer will set like a jelly. Don’t throw the fat away though, as it can be used in your cooking.
How to store bone broth
Stock, broth and bone broth can be stored in the refrigerator for several days with the layer of fat on top of it to prevent oxidation or it can be kept in the freezer for several months. A great tip is to pour the liquid into ice cube trays. Once the cubes are frozen, you can transfer them into containers or use zip lock bags for those times you only need a small amount.
Bone broths are inexpensive
Making stock, broth and bone broths is very inexpensive as you can use the meat bones, leftover vegetables as well as using the parts of the animal your butcher usually gives away for free. Another benefit is that ‘eating from head to tail’ is sustainable as it honours the whole animal.
Bone broth recommendations
- Fish bone broth – simmer for 4 hours
- Chicken or turkey bone broth – simmer for 12 to 24 hours
- Beef or lamb bone broth – simmer for 36 to 48 hours
If you’re completely new to ‘bone broth’ and feel as though you’re not ready to make it yourself, you’re short of time, travel a lot or prefer to have something that’s a little more convenient, then a dehydrated broth is the best solution for you. .
Dehydrated broth can make a nutritious hot broth drink by mixing a teaspoon of the dehydrated broth into a cup of hot water. It also has many other uses as it can be added to many savoury dishes such as stews, curries, scrambled eggs, sauces, dips, casseroles, meatballs, rissoles, gravies, dukkah and as a marinade mix. It can also be sprinkled over meat and vegetables as well.
Changing Habits has a range of convenient broths available in our online shop.
Jordan Pie
Nutritionist & Certified GAPS Practitioner
Butchers in my area give nothing away for free. Even bones for the dog, which used to be about a dollar for a kilogram, now cost $5.
Hi there,
My family and I are about to embark on a 12 month trip around Australia in our caravan, and we have just been advised by our dietitian that my daughter’s gut health needs some serious help with bone broths and a paleo/GAPS diet. Because we will be moving around a lot and logistically, a lot of the time it just won’t be possible to make up my own broth, I was wondering if your dehydrated broth will have the same gut-healing benefit?
Thank you
Jaye Williams
Yes it does Jaye, this is one of the reasons we brought the dehydrated broth into Changing Habits, to make it easier for those travelling around and for those who don’t have the time to make bone broth/ stock themselves.
Kind regards, Jordan 🙂
Hi Whats the difference between Naked beef and beef,thanks in advance.
Hi Robyn, thanks for your question. The difference is the ingredients contained, which you can view in this link: https://changinghabits.com.au/product/broth-chicken-beef-naked-beef-90g/
If it is impossible to find free range beef, should one use what is available, or give up the idea?
And are there any essential nutritional differences between fish, chicken, lamb and beef? Should one cycle through them all if possible?
Hi Bronwen,
Are you able to find grass-fed meat or bones (doesn’t have to be organic)? Yes the nutritional profile will change according to whichever meat/ bones/ veggies you decide to use in it. You can stick to the one you love best (your individual preference) or cycle through them, completely up to you 🙂
It turns out I’m making stock instead of bone broth. I’m using a pressure cooker and cooking for about two hours. Is it a problem to use a pressure cooker and is it best to use a slow cooker? Thank you in advance.
Hi Judy, you can use either, the pressure cooker does save a lot of time though!
Can you use bacon bones or smoked ham hock and get any goodness from them by cooking for this length of time, or does it have to be raw bones?
Hi Angela, yes you can definitely use the bacon bones, they add such a beautiful depth of flavour to the broth.
Is the nutrition the same in the powdered broth as the home cooked
Hi Michele, yes, unless you use different vegetables, then the nutritional profile will vary slightly 🙂