Content of the material
- Key Differences Between Beef and Chicken Bone Broth
- Chicken Bone Broth is Easier to Digest
- Chicken Bone Broth Cooks a Little Faster
- Beef for Hearty Flavor, Chicken for a Lighter Taste
- Bone Broth
- Macronutrients Comparison
- What are the differences between beef broth vs chicken broth?
- Tips for Making Bone Broth
- How to Get Started
- How to Get a Good Gel
- How to Develop Great Flavor
- Finishing Your Broth
- Can you substitute stock for broth?
Key Differences Between Beef and Chicken Bone Broth
Bone broth is becoming the new coffee (yes — even for die-hard espresso lovers like myself). But which one is right for you? Well, when it comes to chicken vs. beef bone broth, most people report experiencing a greater boost in their energy levels from drinking beef bone broth. This is likely due to cattle bones being much more dense and containing a higher concentration of minerals compared to lighter, thinner chicken bones.
Now, this doesn’t mean chicken bone broth is useless. Chicken bone broth still contains minerals such as magnesium that promote long-lasting energy — so why not give both a try and see how you feel?
Chicken Bone Broth is Easier to Digest
All varieties of bone broth are considered easily digestible thanks to the long simmer and cook time. However, some people find chicken bone broth easier to digest, suggesting it may be a better choice for those with weakened digestive systems.
Chicken Bone Broth Cooks a Little Faster
The longer you cook your bone broth, the more concentrated in nutrients it will be. When it comes to cooking time, beef bones are much thicker and heartier than chicken bones, so for optimal benefits, they require a longer cooking time and should be simmered for at least 24 hours (closer to the 36-hour mark would be even better).
Chicken bones are lighter and thinner, and can get away with a shorter cook time (18-24 hours) — however, a 24-hour cook time is always recommended to really break down the connective tissue and bones to release as many amino acids and minerals, and as much collagen and gelatin, as possible.
Beef for Hearty Flavor, Chicken for a Lighter Taste
Roasting bones for an hour beforehand will always add depth to the flavor of your bone broth, regardless of whether it’s chicken or beef. The flavor you prefer will ultimately come down to personal preference; however, homemade beef bone broth tends to have a heartier, richer flavor, while chicken broth is on the lighter side.
Cooking time and temperature can also influence the flavors of both beef and chicken bone broths (for example, if you keep your bones on a higher temperature for more than 48 hours, the color will turn unusually dark, and the flavor may turn bitter and unpleasant).
As you can see, there are a few subtle differences between beef and chicken bone broth, which you may notice right away. Now, let’s take a look at how they measure up in nutritional value.
One of the most versatile cooking liquids, or used to make vegetarian dishes. Made with a classic mirepoix of onions, carrots, and celery, sweetener, thickening agents like potato flour and other natural flavorings. Stock is wonderful in a hearty tomato soup or butternut squash. The broth is much lighter in color and less intense in flavor, which would be great for simple soups like lentil or flavoring green beans.
Typically made from simmered chicken or beef bones, it’s technically a stock. It’s become popular to drink it hot for its various nutrients like collagen and amino acids. It may have benefits for immune, gut, joint, hair, and nail health.
Macronutrients ComparisonMacronutrient comparison charts compare the amount of protein, total fats, and total carbohydrates in 300 grams of the food. The displayed values show how much of the daily needs can be covered by 300 grams of food. Protein 156%
What are the differences between beef broth vs chicken broth?
Chicken broth and beef broth are both great for soups, stews, or sauces.
However, they differ in many ways that can make one more suitable for a specific dish than the other.
The table below will give you a closer look at how beef broth and chicken broth differ from each other:
|Beef broth||Chicken broth|
|Ingredients||Beef bones and meat||Chicken bones and meat|
|Texture||Usually thicker when cooked because the collagen breaks down during cooking||More watery and lighter|
|Flavor||Mild and beefy, usually stronger than chicken broth||Mild and has a taste of poultry|
|Nutritional content||Higher in protein, fat, iron, and zinc||Higher in potassium, less fat, less cholesterol|
|Use||A dish that uses red meat||A dish that uses poultry meat|
Tips for Making Bone Broth
Making bone broth is fairly straightforward and easy. And if you can turn on your oven, or boil a kettle of water, you can make good bone broth. Of course, there are a few key tips you’ll want to pay attention to so that your broth comes out perfect every time.
How to Get Started
- Roast your bones first. Roasting bones caramelizes their proteins and releases some fat. And that means a richer and more robust flavor for you.
- Use wine for a touch of acidity. An acidic ingredient like wine helps to balance the flavors in bone broth, and gives better flavor than apple cider vinegar.
- Use enough water to just cover the bones, but not too much more. Bone broths achieve their gel and high protein content because they tend to use less water than the amount used for meat broths and traditional stocks.
- Spoon off any foam or scum that rises to the top, while it’s mostly made of protein and is fine to eat, it can make your broth cloudy and muddy the flavor.
How to Get a Good Gel
- Bring your kettle to a boil, and then immediately turn down the heat to a slow simmer. Simmering broth at a low temperature means better clarity, better flavor and a less greasy broth. The right temperature is also key in making sure your broth gels.
- Simmer bone broth for several hours, not days. Simmering your broth for too long may make the gelatin break down, and it can release histamines to which some people experience sensitivity. You’ll still get plenty of protein and loads of flavor with a shorter simmer. And you won’t waste energy in the process.
How to Develop Great Flavor
- Add medicinal and culinary spices at the beginning. Black pepper and tough, woody herbs like dried bay, and dried roots like astragalus need time to release their flavor so add them to the pot with your bones.
- Add roasted garlic and onions at the beginning. You can toss onion halves and garlic in with your bones when you roast them, and they’ll give your broth fantastic flavor.
- Add vegetables at the end. Vegetables like carrots and celery can give broth a lovely flavor. But, they can also make your broth taste overly sweet, tinny or like overcooked vegetables. And no one wants that! Add them in the last 20 to 30 minutes of cooking for the best flavor.
- Add leafy herbs at the end. Leafy herbs like parsley, savory and basil can give it a beautiful punch of flavor. Unfortunately, they’ll lose all their vibrance if added to early. So add them in the last 10 minutes of cooking, or right when you take the pot off the heat.
Finishing Your Broth
- Strain the hot broth into glass containers, and allow at least 1 inch of head space (or 2 if you plan to freeze the broth).
- Degrease your broth by letting it sit and spooning off any fat that floats to the surface. Or transfer it to the fridge, and the fat will rise to the surface and coagulate as it cools. Lift off the fat with a spoon or fork before you eat it to avoid a greasy, unpalatable broth.
Can you substitute stock for broth?
Stock and broth are interchangeable in a recipe. In fact, you’ll often see stock or broth in the ingredient list. A couple of exceptions are for consommé, which only uses broth, and demi-glace, which only uses stock.
You shouldn’t substitute beef stock for a chicken recipe, since it will overwhelm the chicken’s flavor. But it’s possible to use chicken stock in a beef recipe, though it won’t have the same hearty flavor you want in a sauce or gravy for beef.
If you’re making soup, it’s always better to use the same type of stock or broth with the meat you’re cooking.
Many people sip bone broth or begin making it at home because they’ve heard that it may support digestion, fortify the immune system, or help reverse visible signs of aging. And while homemade bone broth is an excellent source of collagen and nutritious foods, its specific benefits are less clear.
- Bone broth is rich in a protein called gelatin, made from dissolved collagen. Collagen is found in connective tissue. While the amount of protein will vary depending on volume of water used, types of bones and length of cooking, most bone broth contains about 10 grams of protein per 8-oz serving.
- It’s also rich in the amino acids like glycine and proline. Glycine is an important neurotransmitter that has anti-inflammatory properties and supports the immune system (1). Proline, along with other key nutrients like vitamin C, helps to support healthy joint health and collagen production (2).
- It contains B vitamins like niacin and riboflavin, both of which play a role in metabolism. They also help your body break down carbohydrates, proteins and fats to produce energy. (3,4)
- It’s rich in glucosamine and chondroitin, two nutrients that help support joint health. (5)
- It contains trace amounts of minerals, but, despite popular claims, it is not a good source of calcium, phosphorus or other minerals. Read more about bone broth and minerals here.
The source of all the nutrient values on the page (excluding the main article the sources for which are presented separately if present) is the USDA’s FoodCentral. The exact links to the foods presented on this page can be found below.
All the Daily Values are presented for males aged 31-50, for 2000 calorie diets.