Bone broths and stocks compared

On this page:

• Bone broths vs stocks
• Are concentrated stocks any good?
• Making your own stock
• Broths and stocks comparison tables

As a desire for convenience converges with a growing interest in premium products, the range of stocks on offer at the supermarket just keeps expanding. 

Once upon a time, if you didn’t want to make your own stock, your only option was stock cubes. Then came powders, liquids, concentrates and, recently, bone broths. 

With more types of stocks available now than ever before, it’s hard to know if one’s better than another. We compare concentrates, liquid stocks and bone broths to see how they differ.

Bone broths vs stocks

In recent years, bone broths have been added to the crowded stock section of supermarkets. We’ve seen products from premium brands such as Maggie Beer; national brands such as Campbells; and supermarket brands like Aldi and Coles. 

So what’s the difference between a bone broth and a stock? 

CHOICE home economist Fiona Mair says that while some of the ingredients can vary, it’s mainly the intended purpose that sets them apart. 

“Bone broths are for heating and drinking, and they often claim to have nutritional and health benefits, which come from the collagen, gelatine, amino acids, and minerals they contain,” she says. 

“On the other hand, stocks are used as a base in soups, risottos, sauces, gravies and casseroles.”

Bone broths can still be used as a stock substitute, though.

Ingredients compared

Looking at the products in our comparison – all of them found in the stock section of the supermarket – a few things stood out about the ingredients. 

Both meat and bones can be used in the production of both bone broths and stocks, but broths tend to more often be made from just the bones.

Additives in the bone broths are minimal and may include herbs, vegetables and apple cider vinegar (used to help extract nutrients from bones). You might also find collagen peptides and gelatin. 

Of the bone broths we looked at, the Aldi Chef’s Cupboard product had the most unusual ingredients, including goji berries, Chinese yam, shitake mushrooms, milk vetch root and polygonatum (also known as Solomon’s seal). In contrast, stocks are more likely to include flavour enhancers and powders, as well as ingredients such as thickeners and colours. 

Some of the stocks we looked at included reconstituted stock, which means that stock concentrates were diluted with water in order to produce them. If purchasing these products, consider whether you might be better off buying stock powders or cubes and adding the water yourself.

We also found that broths are, on average, lower in sodium than stocks.

Cost comparisons

Cost is another obvious difference. Looking at the products we compared, liquid stocks were much cheaper than the bone broths. 

You’ll pay on average just $0.81/100ml for the liquid stocks and concentrates in our comparison. 

The bone broths we looked at cost 77% more on average: $1.44/100ml.

When comparing the price per 100ml, the cheapest product in our comparison was The Natural Stock Co Chicken Stock Concentrate. A 160g jar will set you back $10.95 but makes 6.5L, meaning it will cost just $0.17/100ml. 

At the other end of the scale, Maggie Beer’s Natural Chicken Free Range Bone Broth costs $8.50 for a 500ml pouch or $1.70/100ml. 

Expensive vs cheap stock

While stocks tend to be cheaper overall than bone broths, there’s still a wide range of prices. 

Liquid stocks can cost as little as $0.18/100ml (Aldi’s Chef’s Cupboard Chicken Flavour Liquid Stock 1L), all the way up to $1.18/100ml (Matt Moran’s My Perfect Chicken Stock 500ml). 

Also near the top of the list for price were the Coles Slow Cooked Chicken Stock ($1/100ml) and the Maggie Beer Natural Chicken Stock ($0.90/100ml). 

So what’s the difference? While the Aldi stock is inexpensive, it contains additives such as maltodextrin and vegetable protein extract. In fact, four of the cheapest five stocks contain maltodextrin. In contrast, the Matt Moran product has no additives of this kind. 

Fiona says when buying a stock, look for a product that contains mostly natural ingredients, such as meat bones, vegetables, herbs, water and salt. 

“A good chicken stock should smell like chicken, have a balanced flavour and not be too salty,” she says. “It should have a smooth, slightly silky mouthfeel and should be clear, not cloudy. A natural golden colour is also a sign of quality.” 

Are concentrated stocks any good?

With many of the liquid stocks in our comparison you’re essentially paying for (and carrying home) a lot of water. So why not buy a concentrate? They tend to be cheaper, too. 

The Continental Stock Pot Sensations works out to be just $0.23 per 100ml, the Natural Stock Company product costs $0.17/100ml, and the Vegeta Chicken Stock Pots are $0.20/100ml. 

“With a concentrated stock, you have control of how much you want to make or add to your recipe,” says Fiona. 

“It is much more economical in the long run, has less packaging and reduces the weight in your shopping bag. They’ll also take up less space in your pantry or fridge.”

Sodium and additives in broths and stocks

The bone broths we looked at tended to have fewer additives than the stocks and concentrates, and most seemed to align with broth’s reputation as a ‘wellness’ product.

On the other hand, the stocks we compared contained a wide range of sweeteners, sugars, flavour enhancers, thickeners and texture agents, stabilisers and preservatives. Some contained added fats and oils, and dehydrated and powdered ingredients were also present. 

While none of these are inherently bad, if you’re trying to avoid too many additives or processed ingredients, be careful when buying these products. 

Sodium is another big differentiator. Liquid stocks have approximately 48% more sodium on average than bone broths (298mg versus 182mg).

However, sodium can vary widely in the liquid stocks we compared: The Campbell’s Real Chicken stock contained 447mg per 100ml, while Maggie Beer’s Natural Chicken Stock was lowest in sodium, just 44mg per 100ml.

Making your own stock

While convenience is an important consideration for many of us, Fiona says it’s very simple to make your own chicken stock. You don’t even need to strictly follow a recipe. 

“Keep a plastic bag in the freezer to add any vegetable peels or leftover bones from dinner. When you’re ready to make a stock, add them to the pot,” she says.

If you’d prefer a bit more guidance, Fiona’s recipe below is an easy one to start with. 

Broths and stocks comparison tables

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Margaret

Margaret Rafferty joined CHOICE in 2018 as a Content editor and since then has filled the roles of Commissioning editor, Managing editor and now Editorial consultant. Margaret has written on a wide variety of topics and enjoys making complex subjects easy to understand.  With over 20 years of media experience, Margaret brings a strong storytelling background to CHOICE. She works closely with people across the organisation to help tell stories that make a positive difference to people. Margaret is passionate about uncovering bad practices and helping Australians understand how to avoid falling victim to shonky products and services. Find Margaret on LinkedIn.

Margaret Rafferty joined CHOICE in 2018 as a Content editor and since then has filled the roles of Commissioning editor, Managing editor and now Editorial consultant. Margaret has written on a wide variety of topics and enjoys making complex subjects easy to understand.  With over 20 years of media experience, Margaret brings a strong storytelling background to CHOICE. She works closely with people across the organisation to help tell stories that make a positive difference to people. Margaret is passionate about uncovering bad practices and helping Australians understand how to avoid falling victim to shonky products and services. Find Margaret on LinkedIn.