Bone broth, explained plainly.

What is bone broth?

Bone broth is made by simmering animal bones — usually beef or chicken, often with some meat and connective tissue attached — in water for a long time, then straining off the liquid. Vegetables, herbs and salt are often added for flavour.

The long simmer draws protein out of the bones and connective tissue into the liquid. Much of that protein is collagen, which breaks down into gelatine as it cooks. That is why a well-made broth often sets to a soft jelly in the fridge and turns liquid again when warmed.

Bone broth is a food. You can drink it warm from a mug or use it anywhere you would use stock. For what the protein and sodium figures on the label mean, see what's in bone broth.

How to read a bone broth label

Bone broths look alike on the shelf, but the labels tell you a lot. These are the parts worth checking before you buy.

Serving size

Australian nutrition information panels show the average amount per serving and per 100 g (or 100 mL for liquids). The manufacturer chooses the serving size, so it varies between products. For broth, check whether the serve is the dry powder or concentrate, or the prepared drink, before comparing two brands.

Protein per serve

Protein is one of the nutrients every panel lists. Use the per-100 g column to compare products fairly, and the per-serving column to see what is in one mug as the label directs.

Sodium

Sodium is the part of salt the panel reports, in milligrams. Broth is often seasoned, so sodium varies a lot between products and between flavours of the same brand. If you use broth in cooking, taste before adding more salt.

The ingredient list

Ingredients are listed in descending order, from the one used in the largest amount to the smallest, and most packaged foods also show the percentage of their key ingredients. Look for which bones are used, what else is added — vegetables, herbs, spices, salt, yeast extract or flavour enhancers — and the allergen declarations.

Organic certification marks

Some broths are certified organic. Certified products usually carry the logo of a certifying body — such as ACO (Australian Certified Organic) or NASAA — often with a certification number. In Australia, certification is not legally required for a product to be described as organic, and certifiers' standards can differ, so the mark is what tells you a product has been independently certified.

The sources behind these points are listed on what's in bone broth.

How to use bone broth

As a drink

Add the amount shown on the label to a mug, pour over hot water, and stir until dissolved. Use a little more or less to suit your taste. A pinch of pepper, a squeeze of lemon or some chopped herbs are easy additions.

In cooking

Use bone broth anywhere a recipe calls for stock: soups, stews and braises, risotto, gravy and pan sauces, or the water you cook rice, grains and lentils in. Concentrates and powders can go straight into the pot — add them a little at a time and taste as you go, because broth adds salt as well as flavour.

Storage

Follow the storage directions on the pack. Some products need refrigerating once opened; powders should be kept sealed and dry.