Definition:

Stock is the thin, clear liquid in which the bones of meat, poultry, or fish are simmered with vegetables and herbs. Stock typically is richer and more concentrated than broth and gels when it is chilled.

Common Uses

Stock can be used as a base for soups, stews, and sauces.

Varieties

A popular type of stock is brown stock. For this stock, the bones and vegetables are browned before they're simmered to develop a richer flavor and color.

Q\A:

Q: How do you clarify homemade stock?

A: Separate an egg. (Save the yolk for another use.) In a small bowl, combine the egg white and 1/4 cup cold water. In a Dutch oven or kettle, stir the egg white mixture into hot, strained stock. Bring to boiling. Remove from the heat and let stand 5 minutes. Place a large sieve or colander lined with several layers of damp 100-percent cotton cheesecloth over a large bowl. Pour the stock mixture through the cloth to strain out any particles.