ml/24fl.oz. stock
Rich in collagen-derived gelatin, amino acids (particularly glycine and proline), and minerals including calcium, magnesium, and phosphorus extracted from bones. Provides a low-calorie flavor base when prepared without added fat.
About
Stock is a savory liquid prepared by simmering animal bones, connective tissues, and aromatic vegetables in water for an extended period, typically 4 to 24 hours depending on the type and desired depth of flavor. The process extracts gelatin, minerals, amino acids, and flavor compounds from the ingredients, resulting in a nutrient-rich base. Common varieties include beef stock (made from beef bones and meat scraps), chicken stock (from chicken bones and carcasses), vegetable stock (from vegetable scraps and aromatics), and fish stock or fumet (from fish bones and trimmings). Stock differs from broth in that it is made primarily from bones rather than meat, and traditionally contains no salt, allowing for seasoning adjustment in finished dishes.
Culinary Uses
Stock serves as a foundational ingredient across nearly all culinary traditions, functioning as the liquid base for soups, sauces, braises, risottos, and grain cookery. It imparts depth of flavor and body to dishes while contributing collagen-derived gelatin that provides mouthfeel and richness. In French classical cuisine, stock is essential to the mother sauces and the development of complex pan sauces. Asian cuisines employ stock extensively in noodle broths, stir-fries, and consommés. Home cooks and professional chefs alike prepare stock from kitchen scraps—bones, vegetable trimmings, and herb stems—making it an economical way to maximize ingredient utilization and minimize waste.