about 1.5 liters stock
Stock is rich in gelatin and collagen, which support bone and joint health, and contains minerals leached from bones including calcium and magnesium. It is typically low in calories but provides body and satiety to dishes without added fat or thickeners.
About
Stock is a savory liquid prepared by simmering bones, meat, seafood, or vegetables in water, typically for several hours, to extract flavor, gelatin, and nutritional compounds. The basic principle involves slow extraction of soluble proteins, minerals, and collagen from raw ingredients, resulting in a deeply flavored, often gelatinous cooking liquid. Stocks form the foundation of classical cookery and are categorized by their primary ingredient: beef stock (made from beef bones and meat), chicken stock (poultry bones and carcasses), fish or seafood stock (fish bones, crustacean shells), and vegetable stock (aromatic vegetables, herbs, and spices). The color and intensity depend on whether bones are roasted beforehand (brown stock) or used raw (white stock).
Culinary Uses
Stock serves as the liquid foundation for soups, sauces, braises, risottos, and grain cookery across virtually all cuisines. It provides body, depth of flavor, and nutritional richness—qualities difficult to replicate with water alone. In classical French cuisine, stocks are fundamental building blocks; in Asian cuisines, broths and stocks anchor dishes from pho to miso soups. Stocks are typically simmered gently (never boiled vigorously) for 4–24 hours depending on type, then strained and cooled. Rendered fat can be skimmed and reserved for cooking, while the defatted stock may be reduced further for concentrated flavor or gelled when chilled.