meat broth or stock
Rich in collagen, gelatin, and amino acids; provides minerals including calcium, magnesium, and phosphorus. Contains minimal calories when unseasoned, though fat content varies depending on preparation method and whether fat is skimmed.
About
Meat broth (or stock) is a flavorful liquid made by simmering animal bones, connective tissues, and meat scraps in water for an extended period, typically 4-48 hours depending on the desired depth of flavor and body. The slow extraction process breaks down collagen into gelatin, minerals leach into the liquid, and flavors from bones and meat intensify, creating a rich, umami-forward base. Broth and stock are often used interchangeably in modern cooking, though traditionally stock was made from bones alone and broth from meat with bones. Common varieties are made from beef, chicken, pork, lamb, veal, or game, each imparting distinct characteristics. The resulting liquid may be clear or opaque and ranges from light and delicate to deeply concentrated.
Culinary Uses
Meat broth and stock form the foundational base for soups, stews, sauces, gravies, and braised dishes across virtually all culinary traditions. They enhance the flavor of grains like risotto and rice pilaf, enrich pan sauces and deglazing liquids, and provide moisture for cooking vegetables and legumes. Beyond traditional applications, broths are consumed as standalone beverages for their collagen and mineral content, and concentrated reductions (demi-glace, glace de viande) are essential in French cuisine. The gelatin content provides body and mouthfeel, while the deep umami notes complement both savory and certain sweet preparations. Regional variations reflect local protein preferences and cooking techniques.