Stock vs Broth: Understanding the Difference & When to Use Them

Stock vs Broth: Understanding the Difference & When to Use Them

Vegetable and sausage soup made using broth.

Wondering if you can use stock instead of broth? Or maybe you’re curious what the difference is. Either way, we’ve got you covered! Today, we’ll be going over what stock and broth are and how they’re different, plus some other alternatives. 


Let’s get right into it!  

 

What is Stock?

You’ve probably used stock while cooking, but might not actually know what it is. Getting the obvious out of the way first, stock is a liquid used for cooking. It’s made by slowly simmering bones, herbs, aromatics (like bay leaves, thyme, black peppercorns, and parsley stems), and mirepoix (a combination of onions, carrots, and celery) in water for anywhere from 4 to 12 hours. Once you’re all done, and the collagen from the animal bones has been released, you should be left with a nutritious base ready to be used for stews, gravies, and sauces.

What is Broth?

To the untrained eye, there might not appear to be much of a difference between stock and broth. Kitchen veterans, however, know that the difference is in the meat and bones, or lack thereof, rather. 


Broth is all about meat (or veggies), rather than bones. To make broth, you simmer meat (i.e., chicken, beef, or fish) in water for roughly 30 minutes to 2 hours, resulting in a thin liquid used as a base for various dishes, primarily soups. Vegetable broth can also be made by simmering vegetables, herbs, and seasonings. Another key difference between stock and broth is that broth will almost always have salt, whereas stock classically doesn’t.


Oh, and just to “stir the pot,” you can also make bone broth by simmering bones, but for a longer period of time than you would with a stock. Let’s break down the differences between stock and broth a little more below.

Stock vs Broth vs Bone Broth 

  • Stock: The key to stock is that it involves simmering animal bones for an extended period of time, anywhere from 4 to 12 hours. Stock will be thicker than broth due to the collagen and natural gelatin released by bones. Classically, stock will not contain added salt (although this is not always the case with store-bought stock).

  • Broth: As we just talked about, broth is typically going to be a thinner liquid than stock, created by simmering meat or veggies with salt (plus other optional spices) in water for anywhere from 30 minutes to 2 hours. 

  • Bone Broth: If one of the main differences between stock and broth is bones, then what the heck is bone broth? Generally, bone broth is made by simmering bones, meat, veggies, and spices for a much longer time—12 to 48 hours!

What is Vegetable Stock (vs Vegetable Broth)?

Now that we know the key ingredient in stock is bones, you might be wondering what vegetable stock is. The answer, of course, is that it has vegetable bones in it. Just kidding! The real answer is that vegetable stock is generally vegetables simmered in water without any added salt. In order to get a more stock-like consistency, many brands will also add a plant-based gelatin to help thicken it up.


Vegetable broth, on the other hand, is fairly similar, but with added salt and spices, and no added gelatin.

Guajillo mushroom soup cooked in vegetable broth.

Common Types of Stocks & Broths

If you’ve cruised down the grocery aisle with all the stocks and broths, you’ll notice there’s no shortage of options. For the most part, the differences lie in preference or taste, but generally, these are the most common products you’ll find:

Common Stocks

  • Beef Stock

  • Chicken Stock

  • Fish Stock

  • Vegetable Stock

Common Broths

  • Beef Broth

  • Chicken Broth

  • Vegetable Broth

  • Fish Broth

  • Bone Broth

Stock & Broth Ingredients

Stock and broth are both fairly simple when it comes down to it. While stock will always have bones and broth will always have meat (or veggies) and salt, the ingredients are mostly the same, which include:

  • Bones (from beef, chicken, pork, or fish)

  • Water

  • Vegetables (often mirepoix, a mix of diced onions, carrots, and celery)

  • Seasoning (salt, pepper, etc.)

  • Aromatics (like bay leaf, thyme, black peppercorns, and parsley stems)

Every recipe will have its own take on the details, but generally speaking, some combination of the above ingredients will be in any stock or broth you buy. 

Oh, and we’d be remiss not to mention: if you’re looking to make stock or broth at home, having a reliable large stockpot is crucial. Look for one that is over seven quarts to make sure you have enough room for your ingredients and water, and one that is nonstick—which will make cleaning a breeze. Try Circulon’s A1 and C1 ScratchDefense stockpots, as they check both of those boxes.

A good stockpot is essential if you are going to make stock or broth at home

When to Use Stock vs Broth?

While you’ll probably be okay using stock and broth interchangeably if you grabbed the wrong one at the store, here are some general guidelines for when to use each:

  • Sodium-rich bases, like those needed for soups and other thin liquid-based dishes: Broth

  • Creamy sauces, gravy, and thicker stews: Stock

  • Nutrient-dense bases, like those needed for simple sipping liquids or heartier soups: Bone broth

Can You Use Stock and Broth Interchangeably?

While the thickness of your base can vary based on using stock or broth, you’re generally going to be okay subbing one for the other if needed. 


A quick tip: If using stock instead of broth, add some salt and seasoning. If using broth instead of stock, omit or reduce any additional salt called for in the recipe! 

Is Stock or Broth Healthier Than the Other?

The answer can really depend on what you consider healthy, and also the quality of the stock and broth. That said, stock is generally considered to be the healthier of the two. That’s because stock typically has far less sodium, while also having more protein and vitamins than broth. 

What Are Bouillon and Consommé?

As if you didn’t have enough options with just stock and broth! But we wouldn’t be doing our job if we didn’t also talk about bouillon and consommé.

  • Bouillon: Translating to “broth” in French, bouillon is dehydrated broth or stock often found in the form of cubes, granules, or pastes, and can be dissolved in water for use as stock or broth (pay attention to the sodium content, as there are high and low amounts depending on the bouillon you buy).

  • Consommé: Easy to confuse with broth or stock, consommé is actually stock or broth that has been clarified by simmering with egg whites and eggshells, and then strained to create a completely clear and fatless liquid. Consommé is often served as a light soup appetizer.

Stock Your Kitchen With the Best Cookware

Now you’re a certified expert in the nuances between stock, broth, and bone broth. And whether you’re making your own stock and broth, or using them to make delicious soups, stews, and sauces, simmering with the right cookware allows you to perfect any recipe. Circulon offers high-quality, highly durable kitchenware built to create the best stock or broth, so all you have to do is focus on flavor!

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