Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Most soups begin with a stock of some kind, and many sauces are based on a reduction. Chicken soup may also reduce inflammation; however, this effect has not been confirmed in controlled studies of adults. Stocks come in various forms the most common being, vegetable, chicken, meat (beef, veal, poultry) and fish.
Home-made vegetable stock will have a relatively weak flavor, but a strong aroma. Many stocks use excess vegetable trimmings and meat scraps that might otherwise end up in the compost pile or garbage. 1 cup diced carrotsWarm the olive oil over low heat in a saucepan large enough to hold all the ingredients. 5 → take stock (of something) 6 cooking [ countable, uncountable] Us a large spoon and skim off any scum that forms on the surface if necessary. Reduce the heat to low and simmer, uncovered until the flavors are blend about 1 hour.Strain the sock through a fine mesh sieve lined with cheesecloth or muslin into a clean contain. Stock in cooking (cuisine) is a liquid flavoring base for soups and sauces. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling. Traditionally, stock was made using the bones of an animal like a chicken. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. A few small studies have found some possible benefits for chicken broth, such as the clearing of nasal passages. A description and recipe for each of the basic cooking stocks including meat,chicken, vegetable and fish. The frozen stock will keep for months. Now you will have stock ready whenever you need it. What Is A Cooking Stock? A stock is the essence of flavor dispersed into water. Put the pot on low heat, cover with a lid, and simmer (don't now allow to boil which will produce a cloudy stock) for 8 hours. Remove the grease cap and put the stock (it should be a soft gelatin) back on the stove in a clean pot. Strain the stock and refrigerate the liquid unit the grease hardens on top. Bouillon cubes … The ideas go back to …

Ordinary white stock is classically prepared from veal meat and bones, with the addition of poultry carcasses. It is a flavoured liquid preparation, and is the basis of many dishes.
There are countless stocks that span many nations and cultures. Moisten leftover casseroles with a few spoonfuls of broth and stock before reheating in the oven, in the microwave, or on the stovetop. Strain through a fine sieve, taste and adjust seasonings as needed.Store refrigerated for up to 3 days or freeze for up to one month. A distinction is usually made between While many draw a distinction between stock and broth, the details of the distinction often differ. Chefs would simmer the bones with something called “ mirepoix,” which is a mixture of onions, carrots, and celery… A stock that is unique to a culture defines and dominates that regional flavoring. Good quality purchased stocks are expensive in comparison and the less quality stocks can't compare to the fresh. White Stock - it is made from the meaty bones and trim from veal, beef, poultry, some types of game, and fish. Mirepoix or other aromatics may be added for more flavor. (This will produce a lot of moisture in the air so make sure to use your cooking vent or open a window). Pour it into cup-sized freezer containers and freeze. Beef Stock – one of the first techniques culinary students learn to prepare is beef stock because it is used in so many dishes from soups to stews to sauces. When the stock is reduced to one quart, remove it from the stove.Because the chicken stock has been so reduce, it will become very thick and gelatinous when cooled.