Stock vs Broth - what's the difference?

Stock vs Broth - what's the difference?

  • 9 April 2021
Stocks and broths are both liquids used to give soups, stews, gravies and other dishes a big flavour boost. Although their names are often used interchangeably, it turns out that there’s actually a difference between the two.

Stock is made by simmering bones, vegetables, and others aromatics like spices seasonings and fresh herbs in water. The most commonly used vegetables are is ‘mirepoix’ (pronounced meer-pwah), which is a combination of chopped carrots, celery and onions.
Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes.
Stock is cooked for a long time, usually several hours, which means that the flavours from the bones is extracted, which gives it a rich and hearty flavour.
When bones are simmered for hours, collagen is released which thickens the stock.

Broth made from meat and vegetables which are simmered for a relatively short amount of time, usually under two hours.
Because it doesn’t usually contain bones it is lighter and thinner than stock. It can be consumed alone or used to create soups or other dishes.

What about bone broth? Technically, bone broth is actually a stock not a broth. Bone broth differs from stock as it is simmered for a very long time - sometimes as long as 48 hours. This extracts a lot of flavour and collagen from the bones. It’s high collagen content is the main reason why bone broth has become a major superfood trend in recent years.

It’s always a good idea to use something more flavourful than plain old water, like broth or stock, in your cooking - they really do make most dishes exceptionally tastier!