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Bone Broth is a Stock!

Updated: Nov 5, 2023

If you have been on my Instagram the last couple of days, you will have seen that I have been making more of my "liquid gold" aka Bone Broth! I have been making stocks and broths for years but it wasn't until I started hearing the term Bone Broth all over the internet that I started to wonder if I had been missing something all these years.

In the culinary world, there are stocks and broths. I have seen lots of people go back and forth on the bone broth vs stock but here is my take on them and why I don't really think there is a difference between a stock and bone broth other than the price tag in the store.

So what is the difference between Bone Broth, Stock, and Broth?

Bone Broth is a STOCK but with a fancier name. I know shocking right? Stocks are a key player in many stews and soups as well as the base for many classic sauces created. Stocks are rich in flavor and enhance every dish they are used in. The main difference of bone broth stock is that it is made using roasted bones with more connective tissue and it is always cooked on a low simmer for 24-48 hours to ensure the maximum amount of protein, collagen, and other minerals and nutrients are released. The low slow simmering of the bones with the mirepoix (onions, carrots, and celery) give it the rich flavor and thick consistency. When you can your bone broth you will sometimes notice a thick form or film on top and this is evidence of all the good stuff you just boiled out of those bones.

Stocks are made the same way a bone broth is, the slow low simmer of bones, most commonly chicken or beef. In some kitchens, stocks are made using bones that might not have as much connective tissue but technically they are the same thing. Bone broth stock is also great to heat and just sip on its own like a cup of tea, especially if you feel a cold coming on. The extra boost of vitamins will boost your immune system.

Broth is made using bones and or meat, they are not roasted but cooked for a few short hours in a stock pot and simmered with fresh herbs, mirepoix and water. Broths have a wide range of uses from being used to create soups, and thicken gravy, to even replacing water in side dishes like rice, couscous, mashed potatoes and stuffing. Broths have a lighter appearance in color when compared to stock generally speaking.

What bones are best for making a Bone Broth Stock?

Whenever I roast meat that has bones in it I know I will be making a stock in a few days and if I can't make it right away well that carcass is going into the freezer to make stock in the future. There really aren't any right or wrong bones to use but there are certain bones that contain more connective tissue that will give you a high quality of the finished product. I like to only use organic bones but that is also a personal choice.

  • ribs

  • shank

  • knuckle bones

  • neck bones

  • marrow bones


This is an important part of making broths and stocks. Using aromatic vegetables will give your broth or stock an enhanced flavor that won't be missed. Mirepoix is onions, carrots, and celery but you can also save scallions, leeks, fennel tops, parsley, basil, and oregano.

Save your Scraps

A fabulous way to always be ready to make a stock or broth is to save your mirepoix kitchen scraps in a zip-lock bag in your freezer. This includes your onion ends, carrot tops and peels not just the whole carrot. It doesn't really matter what part of the vegetable you are saving just make sure it is all been washed thoroughly, no one wants dirt in their stock or broth.

There are a few vegetables I would not save for stocks or broths like potato scraps, beetroots, broccoli, cabbage, asparagus or kale.

How do I make my bone broth stock?

There are a few different ways to make a bone broth and before I had my electric roasting pan I would always use a stainless steel pot on the stove. The stovetop method is fine but I found it would take too long as I couldn't leave the stove unattended. I am a busy mom I don't have time to watch a pot simmer for 12 hours. This is why using my electric roasting pan was a game-changer for me.

When you are making a bone broth stock there are a few things you will need to ensure you get the best results with an appealing flavor.

Vital Steps When Making a Bone Broth Stock

  1. Roasting your bones - this is what holds the key to all your flavor. Before making your stock roast your carcass in the oven until the bones are deeply browned but NOT BURNT. This step will take some eye-watching to ensure they don't burn. This will be done before you transfer to a stainless steel pot on the stove stop. If you have an electric roasting pan you do not need to transfer. You will simply add the rest of your ingredients.

  2. Time - this is a process that can not be rushed. Many chefs will leave their stocks on low overnight for 12 hours before it's done but I tend to leave mine even longer. This is a step where the longer the better.

  3. Let it rest - the key is to not disturb your stock while it is simmering. Leave it uninterrupted as much as possible. Doing so will allow you to extract as many nutrients and important collagens from the bones as possible. The occasional initial or concluding stir is fine.

  4. Straining - This step can be done as many times as you wish to achieve the "perfect" stock. Some chefs will strain their stock more than 20 times to make it free of any debris. I cam respect their dedication but for me, I use a fine mesh strainer and only do 2 strains before its "perfect".

For us, I have come to rely on my pre-made broth bags which contain 1 carcass from a roasted chicken or beef soup bones with mirepoix kitchen scraps. The flavor is completely adjustable to your specific taste buds add more of something or less to get the desired taste you and your family prefer.

Why I love using my electric roaster

When it comes to making bone broth the key is a low long simmer. This can be achieved by using a pot on the stove or maybe even a crock pot but for me, the best way to get an amazing bone broth has been using my electric roasting pan. There are a few reasons why but here are my top 3

1. Large batches - The fact alone that it is large enough to do a double bath has won me over. Why do something twice when you can just do it once?

2. Set it and walk away- The best thing about using the roaster is I can set it and walk away allowing me to get on with my day and since it's not on my stove I can leave it on overnight with peace of mind. This allows me to get it done without the hassle of having to babysit a pot on the stove.

3. Direct method- When you are making a stock you need to roast the bone and or carcass before you start your simmer. If you don't have an electric roaster then this must be done in the oven and then transferred to the stainless steel pot for simmering BUT if you have an electric roaster then you can roast your bones until brown and simply just add in your mirepoix vegetables and water to it when ready. This means there is less mess and less work.


When it comes to storing your freshly made bone broth stock the best way for long-term storage is to Pressure Can. This means your bone broth stock will be shelf-stable and ready to use whenever you need it. If you don't have a pressure canner but still want to make your own bone broth stock the next best way to store for long-term storage will be the freezer. Frozen bone broth stock is good for around 6 months and should be frozen in an air-tight container. Once thawed it should be consumed within 10 days. If you don't want to do either of these you can simply keep it in the fridge and use it within 10 days.

If you are looking for step-by-step directions on

how to make your own bone broth please check out my recipe

with all the instructions for making and pressure canning your bone broth.

Chat soon,

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