✔ Updated · flavor, nutrition, cook time and when to use each
Beef and chicken bone broth are both slow-simmered, gelatin-rich and cozy in a mug, but they taste and cook quite differently. Here's how they compare and which one to reach for.
Beef bone broth is darker, richer and meatier, made from roasted beef bones simmered 12 to 48 hours, so it suits stews, gravies and French onion soup. Chicken bone broth is lighter and milder, simmered 8 to 24 hours, and works in almost any soup, rice or sauce. Nutritionally they're similar: store-bought versions usually have about 8 to 10 grams of protein per cup.
- Flavor: beef is deep and savory; chicken is light and mellow.
- Cook time: beef 12–48 hours; chicken 8–24 hours (or 2–4 hours in a pressure cooker).
- Nutrition: similar protein and calories; check labels, because sodium varies a lot.
- Bone broth vs broth: bone broth simmers longer and is richer in gelatin and protein than regular broth.
Beef vs Chicken Bone Broth at a Glance
| Beef bone broth | Chicken bone broth | |
|---|---|---|
| Flavor | Deep, rich, meaty, a little roasted | Light, mellow, savory |
| Color | Dark amber to brown | Pale gold |
| Bones used | Knuckle, marrow, neck and oxtail bones, usually roasted first | Carcasses, backs, necks, wings and feet |
| Simmer time | 12–48 hours (3–4 hours in a pressure cooker) | 8–24 hours (about 2 hours in a pressure cooker) |
| Texture when chilled | Firm jelly if made with plenty of joint bones | Soft to firm jelly, especially with feet or wings |
| Typical store-bought nutrition (1 cup) | About 35–50 calories, 8–10 g protein | About 35–50 calories, 8–10 g protein |
| Best uses | Beef stew, pot roast, gravy, French onion soup, pho, sipping | Chicken soup, risotto, rice, sauces, pan gravy, sipping |
| Cost and availability | Usually a little pricier; beef bones from butchers | Cheaper and easier to find; save leftover roast chicken bones |
Flavor and Color
Beef bone broth tastes deeper and meatier, especially when you roast the bones first until they're deeply browned. That roasting is where the gorgeous dark color and rich, almost caramelized flavor come from.
Chicken bone broth is gentler and more neutral, which is exactly why it's so versatile. It tastes like a richer version of classic chicken soup and won't overpower delicate dishes.
Nutrition: Protein, Collagen and Sodium
Store-bought beef and chicken bone broths are surprisingly similar: most land at roughly 35 to 50 calories and 8 to 10 grams of protein per cup, compared with only 1 to 2 grams of protein in regular broth. Always check the label, because numbers vary by brand.
The protein in bone broth comes mostly from collagen, which turns into gelatin as it simmers. How much you get depends more on the bones and simmer time than on beef versus chicken: joint bones, knuckles, oxtail and chicken feet all make a broth that sets into a firm jelly in the fridge.
Sodium is the biggest difference between products. Some cartons have under 100 mg per cup, others over 500 mg, so pick low-sodium broth if you'll be reducing it into a sauce.
Is Bone Broth the Same as Regular Broth or Stock?
Not quite. Regular broth is made mostly from meat and simmered for an hour or two, so it's light and thin. Stock is made mostly from bones for a few hours and has more body. Bone broth goes further, simmering bones for many hours until it's rich in gelatin and protein.
In recipes you can swap them freely. Bone broth just adds more body and flavor, so you may want a little less salt.
When to Use Which
- Use beef bone broth for beef stew, pot roast, braised short ribs, French onion soup, brown gravy and pho-style soups.
- Use chicken bone broth for chicken noodle soup, risotto, rice and grains, pan sauces, creamy soups and anything with poultry or vegetables.
- For sipping, it's down to taste: chicken is lighter and more familiar, beef is heartier. A pinch of salt and a squeeze of lemon make either one sing.
- Mixing them works well too, for a balanced, rounded flavor in stews and gravies.
Can You Substitute One for the Other?
Yes, 1:1 in almost any recipe. Chicken bone broth in a beef stew makes it a little lighter; beef bone broth in chicken soup makes it darker and richer. For delicate dishes like risotto or seafood soups, stick with chicken bone broth so the flavor doesn't take over. Want to mix them? Here's our guide on whether you can mix chicken and beef broth.
How to Make Bone Broth at Home
- Roast the bones (beef especially) at 425°F for 30 to 45 minutes until browned.
- Cover with cold water in a big pot or slow cooker, add a splash of vinegar, onion, carrot and celery.
- Simmer gently: chicken 8 to 24 hours, beef 12 to 48 hours. Skim off foam in the first hour and top up with water as needed.
- Strain and cool fast. Divide into shallow containers and refrigerate within 2 hours.
- Store: keep in the fridge for 4 to 5 days or freeze for up to 6 months. Bring to a full boil before using it in recipes.
More Food Comparisons
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Frequently Asked Questions
Are chicken broth and bone broth the same thing?
No. Chicken broth is usually made from meat and simmered for an hour or two, so it is thin and light. Chicken bone broth is made from bones simmered for 8 to 24 hours, so it is richer in gelatin and protein and often sets into a jelly when chilled. They can be swapped in recipes.
Is chicken or beef bone broth better?
Neither is better overall. Store-bought versions have similar calories and protein. Choose beef bone broth for rich, hearty dishes like stews and gravies, and chicken bone broth for lighter soups, rice and sauces. For sipping, pick the flavor you enjoy most.
Which bone broth has more collagen, beef or chicken?
It depends more on the bones than the animal. Beef knuckle, oxtail and marrow bones and chicken feet, wings and backs are all collagen-rich. A broth that sets into a firm jelly in the fridge has plenty of gelatin, whichever you use.
Can I use beef bone broth instead of chicken bone broth?
Yes, swap them 1:1. Beef bone broth gives a darker color and deeper, meatier flavor, so it works best in hearty dishes. In delicate recipes like risotto or creamy soups, chicken bone broth or a mix of both is a better match.
How long does homemade bone broth last?
Refrigerate homemade bone broth within 2 hours of cooking and use it within 4 to 5 days. Freeze it for up to 6 months in jars or freezer bags with a little headspace. Bring it to a full boil before using it in a recipe.
