What’s the Difference Between Chicken Stock and Bone Broth?

Chicken stock and bone broth are two staple ingredients often used in soups stews gravies, and sauces to add rich, savory flavor. Though the terms are sometimes used interchangeably, there are some key differences between traditional chicken stock and bone broth.

Chicken Stock

Chicken stock is made by simmering chicken bones and vegetables in water for 4-6 hours. The resulting liquid is a rich, flavorful broth that forms the base for many recipes.

Here are some key features of traditional chicken stock

• Made from chicken bones – Chicken stock is made using bones from chicken parts like wings, backs, necks, and feet. This imparts a mild chicken flavor

• Shorter cook time – Chicken bones don’t require as long a cook time as larger beef or veal bones. Chicken stock is usually simmered for 4-6 hours.

• Vegetables – Chicken stock recipes call for aromatics like onions, carrots, celery, and herbs. This balances and rounds out the flavor.

• Mainly bones – There is little to no meat used in traditional chicken stock. This keeps the stock clear rather than cloudy.

• High in gelatin – The collagen in chicken bones and joints breaks down into gelatin, giving the stock body and texture.

• Subtle chicken flavor – Since chicken stock mainly uses bones, the resulting flavor is delicate and clean-tasting.

Chicken stock is valued for its clarity and bright flavor. It can be used in place of water to add savory depth to dishes without overpowering other ingredients.

Bone Broth

Bone broth has recently surged in popularity and is prized for its nutritional content. There are some key differences between bone broth and chicken stock:

• Bones and meat – Bone broth uses a combination of chicken bones, meat, and skin. This creates a heartier, more concentrated chicken flavor.

• Longer cook time – To extract nutrients from the bones, bone broth simmers for 12-24 hours or longer. The extended cook time maximizes the collagen, gelatin, and mineral content.

• No vegetables – Most bone broth recipes omit vegetables to keep the broth clear and prevent nutrient loss during straining. Herbs can be added for subtle flavor.

• Added vinegar – A splash of vinegar helps leach calcium and other minerals from the bones into the broth. This increases the nutritional value.

• Hearty chicken flavor – Thanks to the addition of meat and skin, bone broth has a richer, meatier chicken flavor compared to delicate chicken stock.

• High in gelatin and collagen – The long cook time allows more gelatin and collagen to be released from bones and joints for gut and joint health.

• Nutrient-dense – Bone broth provides minerals like calcium, magnesium, and potassium that are beneficial for the bones, joints, and digestive system.

While chicken stock serves as an aromatic ingredient, bone broth is valued as a nutritious restorative drink that is simmered for much longer from chicken parts.

Uses for Chicken Stock vs. Bone Broth

Chicken stock and bone broth can both transform dishes, but are better suited for different uses based on their flavor profiles:

Chicken Stock Uses

• Soups – Chicken noodle, chicken and rice, vegetable
• Sauces – Pan gravies, mushroom gravy, wine sauces
• Rice and grains – Risotto, chicken and rice
• Casseroles and bakes – Green bean casserole, chicken pot pie
• Savory pies – Chicken pot pies, chicken empanadas

Bone Broth Uses

• Sipping broth – Drink straight as a nutritious pick-me-up
• Congees and porridges – Chicken rice congee, oatmeal
• Risottos and pilafs – Mushroom risotto, chicken pilaf
• Gravies and pan sauces – Dredged pan sauces, turkey gravy
• Glazes and braises – Chicken adobo, short rib braise

Chicken stock adds delicate flavor while bone broth provides gutsy, chicken-rich flavor. Choose stock for finesse and broth for bolstering strength.

Making Chicken Stock vs. Bone Broth

Both chicken stock and bone broth are made by simmering chicken parts, but the methods differ:

Chicken Stock

• 3-4 lbs chicken bones (wings, backs, necks, feet)
• Vegetable aromatics (onion, carrot, celery)
• Herbs (parsley, thyme, bay leaf)
• Water to cover
• Simmer 4-6 hours
• Strain and use stock

Bone Broth

• 3-4 lbs chicken bones and meat parts
• Apple cider vinegar
• No vegetables
• Simmer 12-24 hours
• Strain broth through cheesecloth
• Cool and skim fat

Chicken bones can be saved in the freezer until you have enough for a batch of stock or broth. For the easiest stock, use a whole chicken carcass.

Nutrition of Chicken Stock vs. Bone Broth

Both chicken stock and bone broth deliver nutrients, but bone broth is more nutrient-dense.

Chicken stock contains B vitamins from the meat as well as minerals extracted from bones during simmering.

Bone broth is packed with minerals like calcium, magnesium, phosphorus, and potassium thanks to its long cook time. The collagen is also broken down into gelatin and amino acids like glycine and proline.

Drinking bone broth is associated with several health benefits:

• Improved digestion and gut health
• Joint support and injury recovery
• Increased immune function and metabolism
• Anti-inflammatory properties
• Better sleep and mood

For maximum nutrition, choose homemade bone broth over commercial stock. The longer cook time better extracts nutrients from bones.

Buying Chicken Stock vs. Bone Broth

For convenience, many cooks opt for store-bought chicken stock and broth:

• Chicken stock – Look for low-sodium organic chicken stock. Products from brands like Kitchen Basics, Swanson, and Pacific Foods are high-quality.

• Bone broth – Seek out broths listing ingredients like chicken meat, bones, skin, and vinegar for a nutrient-dense broth. Brands like Kettle & Fire and Bonafide Provisions offer high-quality bone broth.

Avoid stock and broth with additives like MSG, yeast extract, and hydrolyzed protein. Check the label for an ingredient list.

When buying pre-made stock or broth, look for versions made from all natural ingredients and free of additives for the best flavor and nutrition.

Chicken Stock and Bone Broth: A Flavorful Foundation

• Chicken stock – Clear, delicate chicken flavor from bones
• Bone broth – Rich, fortified chicken flavor from bones and meat
• Cook time – Stock 4-6 hours, broth 12+ hours
• Texture – Abundant gelatin gives broth more body
• Uses – Stock aromatizes, broth bolsters and fortifies
• Nutrition – Bone broth contains more collagen, gelatin and minerals

Chicken stock and bone broth add satisfaction and complexity to dishes. For everyday enrichment, bone broth’s extended cook time maximizes nutrition. For a versatile foundation, opt for a mildly flavored homemade chicken stock. With their powers combined, these flavorful broths make cooking more comforting and delicious.