Stock vs Broth and How to Make It at Home

Every great soup, sauce or risotto starts with the same humble secret: a pot of something slowly simmering away on the stove. Whether it’s a rich stock or a delicate broth, these kitchen staples build the backbone of flavor that elevates even the simplest dish.

Though the words are often used interchangeably, stock and broth each have their own character.

Stock is slow and steady, simmered with bones and aromatics until it develops a deep, savory richness that gives dishes body and depth.

Broth is lighter and more seasoned, often made from meat and ready to sip or swirl into soups at a moment’s notice.

And then there’s bone broth, the slow-simmered cousin that lands somewhere in between, with the flavor of broth and the gelatinous richness of stock.

The good news is that all three are simple to make at home. With a good stockpot, a handful of ingredients and a little patience, you can transform kitchen scraps into liquid gold—a flavorful base for countless dishes.

Ready to simmer something extraordinary? Shop our collection of stock pots and soup pots to get started.

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Stock vs. Broth: What’s the Difference?

At a glance, stock and broth may look the same: clear, golden and aromatic. But what happens in the pot makes all the difference.

Stock begins with bones—often roasted first for deeper flavor—then slowly simmers for hours with water, onions, carrots, celery and herbs.

That time and those bones are what give stock its signature richness. As the collagen in the bones breaks down, it releases gelatin, which gives the liquid a silky body and a subtle, savory depth. When chilled, a well-made stock will even set into a soft gel, a sure sign of its concentrated flavor and structure.

Broth, on the other hand, is all about immediacy. It’s typically made by simmering meat, rather than bones, for a shorter period of time. The result is a lighter, cleaner liquid that’s seasoned and ready to enjoy on its own, or as a quick base for soups, grains and pan sauces.

And then there’s bone broth, which blurs the line between the two.

It’s made with bones (often with a bit of meat still attached) and cooked for an extended period—sometimes a full day—until it becomes concentrated with gelatin and nutrients. It’s richer than stock, but seasoned like a broth, perfect for sipping or adding to hearty recipes.

So why does it matter?

Because how you use them changes the way your dish turns out.

Stock gives recipes backbone—it thickens sauces, adds body to soups and makes braises taste richer and more complete.

Broth is lighter and more flexible, great for when you want flavor without the weight; think quick soups, grains or sipping on its own. And bone broth sits somewhere in between, with the richness of stock but a slightly thicker, more concentrated texture. It’s best for sipping or adding to hearty dishes where that extra body won’t throw off the balance.

When to Use Broth vs. Stock vs. Bone Broth

Once you know the difference, choosing between stock and broth comes down to what your dish needs: depth or lightness.

Use broth when you want:

• Something lighter or faster, like quick soups or cooking grains and lentils.
• Ready-to-sip flavor, since broth is fully seasoned and can be enjoyed on its own.
• A balanced base for dishes where you’re not reducing the liquid much.

Use stock when you want:

• Body and richness for sauces, gravies, braises or risottos.
• A flexible base that you can season to taste later. Most stocks are unsalted or only lightly seasoned.
• A foundation for flavor-building, especially in recipes that simmer or reduce over time.

Use bone broth when you want:

• Rich, concentrated flavor that’s satisfying enough to sip on its own.
• Extra body and nutrients, especially in hearty soups or stews where its gelatinous texture adds depth.
• A restorative boost, whether for sipping straight from a mug or adding richness to simple dishes like ramen or grains.

Substitution tips:

• You can swap them in a pinch, just adjust for salt. Broth is typically saltier, so go easy on seasoning elsewhere.
• If your broth tastes too strong, dilute with water to mimic stock.
• If your stock tastes too mild, season it as you cook.

How to Make Stock at Home

Homemade stock is the kind of kitchen project that feels simple but pays off in big ways.

With just bones, vegetables, herbs and water, you can create a deeply flavorful base for soups, sauces and braises. It’s slow cooking at its best—low effort, high reward.

Ingredients:

• Bones (chicken, beef, veal, or a mix—roasted for deeper flavor)
• Aromatics (onion, carrot, celery, garlic)
• Herbs (parsley, thyme, bay leaf, peppercorns)
• Cold water to cover

Basic homemade stock recipe:

1. Roast the bones (optional): 400°F for 30–40 minutes until golden brown.
2. Combine in a stockpot with aromatics, herbs, and enough cold water to cover.
3. Bring to a simmer and cook gently for several hours.
4. Skim occasionally to remove foam or fat.
5. Strain through a fine-mesh sieve and cool completely before storing.

Cooking time:

• Beef or veal stock: 8–12 hours
• Chicken or turkey stock: 4–6 hours
• Vegetable stock: 1–2 hours
• Fish stock: 30-45 minutes

Tips:

• Freeze in batches: Ice cube trays or quart containers make it easy to use later.
• Reduce for intensity: Longer simmer equals richer flavor.
• Label and date to keep your freezer organized.

How to Make Broth at Home

Broth is stock’s lighter, faster sibling—simple to make and endlessly useful.

It’s perfect for quick soups, cooking grains or sipping warm on its own. Traditional broth starts with raw, bone-in cuts of meat, like chicken thighs, turkey drumsticks, or beef shanks, simmered gently with aromatics and herbs until the flavors come together into a savory, golden liquid.

Ingredients:

• Bone-in meat:
  • For chicken broth: whole chicken, thighs, drumsticks or wings
  • For turkey broth: wings, drumsticks or a mix of parts
  • For beef broth: shanks, short ribs or meaty soup bones
• Aromatics: onion, carrot, celery, garlic
• Herbs and seasoning: salt, pepper, bay leaf, parsley, thyme
• Cold water to cover

Basic homemade broth recipe:

Combine ingredients in a large pot and cover with cold water.

1. Bring to a gentle simmer and cook uncovered for 1–3 hours.
2. Remove the meat once it’s fully cooked and tender. Reserve it for soup, sandwiches or another meal.
3. Season to taste as it cooks.
4. Strain and cool before storing or serving.

Cooking time:

• Chicken or turkey broth: 1½–2 hours
• Beef broth: 2–3 hours
• Vegetable broth: 45 minutes–1 hour
• Fish broth: 30–45 minutes

Tips:

• Start with raw meat for a classic, full-flavored broth. If you’re using leftover roasted bones or a picked chicken carcass, what you’re really making is a light stock, sometimes called “leftover broth.” It’ll still be delicious, just not as rich as the traditional version.
• Add salt gradually and taste as you go.

How to Store Stock & Broth

After you’ve put in the time to make a great stock or broth, the last thing you want is for it to spoil or get lost in the back of the freezer. A little care in how you cool, store  and label it will help your homemade batches stay fresh and ready for your next meal.

1. Cool completely first

Let your stock or broth come to room temperature before refrigerating or freezing. Transferring it while still hot can create steam and condensation, which lead to ice crystals and off flavors. For faster cooling, pour it into shallow containers or rest your pot in an ice bath for a few minutes before transferring.

2. Know the safe storage times

In the refrigerator, it’s safe for 4–5 days in a sealed container; in the freezer, up to 3 months for the best flavor.

3. Choose the right containers

For large batches, freezer-safe jars or airtight containers work well. For smaller portions, try Souper Cubes®, which make it easy to freeze perfectly measured servings you can pop out as needed:

• 1-cup Souper Cubes® for soups and sauces.
• 2-cup Souper Cubes® for larger recipes or family meals.
• ½-cup Souper Cubes® for quick splashes in pan sauces or risottos.

Pro tip: Freeze stock and broth in a mix of portion sizes. Smaller cubes make it easy to grab a little for deglazing a pan.

4. Label and date every batch

A simple piece of masking tape and a marker go a long way. Note the type of stock or broth and the date it was made—your future self will thank you when you’re reaching into the freezer mid-recipe.

Recipes & Ways to Use Stock & Broth

Once you’ve made your own homemade stock or broth, you’ll start finding excuses to use it everywhere. It adds depth, moisture and subtle flavor that water just can’t match.

Try it in:

• Soups: the obvious and most comforting choice. Chicken noodle, minestrone or simple vegetable soup all taste infinitely better with a homemade base.
  • Recipe to try: Chicken and Leek Soup with Carrot Noodles
• Braised meats: use stock or broth as the liquid for slow-cooked short ribs, pot roast or coq au vin.
  • Recipe to try: Porter and Honey-Braised Short Ribs Recipe
• Gravies and sauces: stock gives gravies a velvety body and makes pan sauces shine.
  • Recipe to try: Wild Mushroom Gravy Recipe
• Cooking grains or beans: simmer rice, farro, lentils or beans in broth instead of water for an instant flavor boost.
  • Recipe to try: Roasted Fall Vegetables with Farro Recipe

Keep a few portions thawed in the fridge, and you’ll find yourself reaching for it all week long.

Choosing the Right Stockpot or Soup Pot

A sturdy pot is the unsung hero of great stock and broth. The right one will heat evenly, handle long simmers and make straining and storage a breeze.

What to look for:

• Capacity: An 8-quart pot is ideal for smaller batches; go for 12–16 quarts if you like to make and freeze stock in bulk.
• Material: Choose a heavy-duty pot that conducts heat evenly. Stainless steel is a tried and true favorite, but enameled cast iron or ceramic also work well. Enameled or ceramic options also double as beautiful serving pieces for soups and stews.
• Lid and handles: A tight-fitting lid helps control evaporation, and sturdy handles make it easy to lift and pour.

Explore our curated selection of stockpots and soup pots to find the right one for your kitchen—each one built for even heat distribution and years of use.

Why Homemade Is Worth It

At first glance, stock and broth may seem interchangeable, but understanding their differences changes the way you cook.

Stock gives body and depth; broth offers lightness and flavor. Bone broth bridges the two with richness that’s both sippable and satisfying.

Making your own at home isn’t just more flavorful, it’s practical and rewarding. A few ingredients, a good pot and a quiet afternoon on the stove are all it takes to turn kitchen scraps into the building blocks of your next recipe.

It’s a small effort that pays off in countless meals and a quiet reminder that the best cooking often starts with something as simple as a simmer.

Ready to simmer something extraordinary? Shop our collection of stock pots and soup pots to get started.

Explore Stockpots and Soup Pots