/ 350 ml stock
Rich in collagen-derived gelatin, amino acids (particularly glycine and proline), minerals (calcium, magnesium, phosphorus), and glucosamine, contributing to bone and joint health. Low in calories and fat when cooled and defatted, with umami compounds enhancing satiety.
About
Stock is a flavorful liquid prepared by simmering animal bones, meat, or vegetables in water with aromatics for an extended period, typically 4-48 hours depending on the type. The slow extraction process breaks down collagen into gelatin, minerals, and amino acids, creating a rich, savory base with body and depth. Major categories include bone stock (beef, veal, chicken, fish), vegetable stock, and dashi (Japanese kombu and bonito stock). Stock differs from broth in that it relies on bones for gelatin and body rather than meat, though the terms are often used interchangeably in contemporary cooking.
Stock is characterized by its clear to translucent appearance, savory umami-rich flavor, and light to rich mouthfeel depending on bone-to-water ratio and cooking time. A well-made stock should have subtle flavor from aromatics (onion, carrot, celery) and herbs, allowing it to serve as a neutral base that enhances rather than dominates other ingredients.
Culinary Uses
Stock serves as a foundational ingredient across all major culinary traditions, used in soups, sauces, gravies, braises, risottos, and grains to add depth and body. Chicken stock is the most versatile, supporting French mirepoix-based sauces, Asian noodle broths, and risotto; beef stock enriches dark sauces, beef bourguignon, and consommés; fish stock forms the base for bouillabaisse, seafood chowders, and beurre blancs; vegetable stock accommodates plant-based cooking. The ingredient is also used to deglaze pans, poach proteins delicately, and cook grains for added nutritional value and flavor. Stock quality directly impacts final dish flavor, making homemade versions preferred by professional chefs, though commercial versions offer convenience.