/ 950 ml stock

OtherYear-round. Stock production is not seasonal, though the quality of ingredients (such as fresh bones from recently butchered animals or seasonal vegetables) may vary throughout the year.

Rich in collagen and gelatin, which support bone and joint health, and contains minerals including calcium and magnesium extracted from bones during extended cooking. Provides amino acids such as glycine and proline, particularly abundant in bone-based stocks.

About

Stock is a savory liquid foundation made by simmering animal bones, connective tissue, vegetables, and aromatics in water for an extended period, typically 4 to 48 hours depending on the type. The prolonged cooking extracts gelatin, minerals, and flavor compounds from the ingredients, resulting in a nutrient-rich, lightly thickened liquid with body and depth. Common varieties include beef stock, chicken stock, vegetable stock, and fish stock, each imparting distinct flavors. The term derives from the Old English "stocian," meaning to keep in reserve, reflecting its foundational role in kitchen practice. Stock differs from broth in that it emphasizes gelatin extraction and body-building rather than immediate palatability, and from consommé in its cloudiness and lack of clarification.

Culinary Uses

Stock serves as the fundamental building block of countless dishes across global cuisines, particularly in French classical cooking where it anchors sauces, soups, and braises. Chicken stock is versatile for light sauces and risottos; beef stock provides deep flavor for brown sauces and robust stews; fish stock supports seafood preparations and delicate velouté sauces; vegetable stock accommodates vegetarian and vegan cooking. Beyond soups and sauces, stock is used to braise meats, cook grains like rice and quinoa for enhanced flavor, and create aspic and other gelatin-based preparations. Proper stock-making builds technical skill in professional kitchens and home cooking alike, with attention to ingredient quality, temperature control, and skimming to achieve clarity.

Forms & Preparations

Liquid stock — The standard form, simmered and strained, used directly in cooking or stored in the refrigerator or freezer for later use.
Reduced stock or glace — Stock simmered until significantly concentrated, intensifying flavor and creating a syrupy, gel-like consistency that coats the back of a spoon; used sparingly as a finishing element.
Frozen cubes or portions — Stock portioned into ice cube trays or containers and frozen for convenient use in measured quantities.
Powdered or granulated bouillon — Dehydrated stock product, rehydrated with water to create a quick substitute for simmered stock; shelf-stable but often high in sodium and additives.
Gelatin or aspic — Stock with sufficient collagen content that it sets into a gel when cooled; used as a coating, garnish, or savory jelly in classical French cuisine.