The primary differences between broths, stocks, and bone broths are in the ratio of meat to bones and the amount of time the base simmers. Broths use have a higher meat to bone ratio. Stocks and bone broths have a higher bone to meat ratio. Broths cook the shortest amount of time, while stocks cook longer and bone broths even longer. Also more unique to stocks and bone broths are that the bones are first roasted where that is less so with broths. In all cases, a mirepoix mixture of aromatic vegetables are used.

Broth is typically made with meat and can contain a some amount of bones the meat is adhering too. A whole chicken, or chicken wings for example. Broth is cooked typically between 45 minutes and 2 hours. Broth is typically simmered for thinner in texture and rich in protein.

Stock is typically made with bones and can contain a small amount of meat. Bones are typically roasted before using in the stock as this simple technique dramatically improves the flavor. Beef stocks have a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time, around 3 to 4 hours. Stock is a good source of gelatin.

Bone Broth is typically made with bones and may contain a small amount of meat adhering to the bones. Bone broths are typically simmered for a very long period of time, often as much as 24 hours, with the purpose being not only to produce gelatin from collagen-rich joints and marrow but also to release minerals from bones. At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.

With meatless, vegetable bases, the obvious is there are no bone broths, and broths and stocks are one and the same.