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Sauces, pastes & condiments · Stocks & broths

Bone broth

Long-simmered broth of beef or chicken bones, rich in gelatin; sipped on its own or used as a deep stock.

Also called: beef bone broth, chicken bone broth

A kind of stock / broth

What it is

Broth made by simmering roasted bones (beef, chicken or both), often with a splash of vinegar and vegetables, for many hours, much longer than ordinary stock. The long cooking draws out gelatin, so it sets firmly when chilled and has a rich, lip-sticking body. It is seasoned to drink, while classic stock is often left unsalted.

How it’s used

  • Sipping warm from a mug
  • Base for ramen, pho and noodle soups
  • Enriching stews, gravies and risottos
  • Braising meat and greens

Characteristics

Taste
Deep, meaty and savoury.
Texture
Full-bodied; sets to a firm jelly when cold.
Appearance
Golden to brown, often with a fat layer on top.
When cooked
Melts back to liquid when warmed; reduces to a glaze.
Sold as
liquid, frozen, powder
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Cool quickly and refrigerate; use within a few days or freeze in portions. The fat cap helps seal it.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool rapidly in shallow containers and reheat to a full boil.
  • Shop versions may contain celery.

Nutrition per 100 g

Energy
13 kcal
Protein
1.97 g
Carbohydrate
1.2 g
Fat
0.09 g
Fibre
0 g
Sugars
0.54 g

USDA FoodData Central: Soup, stock, beef, home-prepared (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Beef stock — Add a little unflavoured gelatine for body.
  • Chicken stock — Lighter; simmer with chicken wings to enrich.

Related ingredients

Recipes with bone broth

No recipe in the catalogue uses it yet.

More stocks & broths