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Bone Broth vs Stock

Bone broth and stock are often treated as the same thing, but they are made differently and used differently. The main difference is that bone broth is simmered for longer, which changes both the texture and the nutritional profile.

What is the difference between bone broth and stock?

Bone broth and stock are both used in cooking, but they are not the same. Bone broth is made by simmering bones and connective tissue for longer, while stock is usually cooked for less time and used mainly for flavour.

That difference affects how each one is used, and what you get from it.

How they are made

Bone broth

  • Usually simmered for 12–24 hours or longer
  • Made with bones and connective tissue
  • Longer cooking time helps release collagen and amino acids

Stock

  • Usually simmered for 1–4 hours
  • Often made to build flavour for recipes
  • Used mainly as a cooking base

Nutritional differences

Bone broth is simmered for longer than stock, which is why it typically contains more naturally occurring collagen and protein. Stock is mainly used to add flavour to cooking.

Bone broth

  • Contains naturally occurring collagen
  • Provides protein from bones and connective tissue
  • Can be used as a drink or in cooking, depending on the format

Stock

  • Used mainly for flavour
  • Usually lower in protein and collagen
  • Most often used as a base for soups, sauces, and gravies

When to use each one

  • Bone broth: Use it as a warm drink, as a base for soups, or anywhere you want a broth with more body and protein
  • Stock: Use it in sauces, gravies, and recipes where the main goal is flavour

Can you use bone broth instead of stock?

Yes. Bone broth can be used in place of stock in most recipes. The main difference is that bone broth usually has more body, and depending on the format, more naturally occurring protein and collagen.

If you want a cooking-first option, use our Cooking Bone Broth. If you want a quicker option, our Instant Bone Broth works as a simple stock cube alternative.