Definition

Noun: A clear, flavorful liquid prepared by simmering chicken bones, meat, and/or vegetables in water. It is used as a base for soups, sauces, and other dishes to provide depth of flavor.

Usage

Chicken stock is a foundational ingredient in cooking. It is typically seasoned with herbs and vegetables like onions, carrots, and celery. It is important to distinguish it from chicken broth, which is often made with more meat and may be seasoned for drinking on its own. Stock is primarily an ingredient for further cooking. - Use chicken stock to deglaze a pan after sautéing. - Use chicken stock as the liquid for cooking rice or grains. - Use chicken stock as the base for a soup or stew.

Examples

Advanced Usage

• "To fortify a stock": To simmer a stock for an extended period or add specific ingredients (like roasted bones) to intensify its flavor and body.
• "Aromatics for stock": Refers to the vegetables and herbs (e.g., bay leaf, peppercorns, parsley stems) added to the simmering pot to build flavor.

Variants and Related Words

• Chicken broth: A seasoned liquid often made with more chicken meat than bones; it can be served as a light soup.
• Vegetable stock: A stock made by simmering vegetables and herbs, used as a vegetarian/vegan alternative.
• Bouillon: A dehydrated, concentrated cube or powder used to make an instant broth or stock substitute.

Synonyms

• Bouillon (when referring to the liquid made from bouillon cubes/powder)
• Foundation (in a culinary context, e.g., "the foundation of the sauce")

Related Phrases

• "Stock pot": A large, tall pot specifically designed for making stocks and soups.
• "To skim the stock": To remove impurities and fat that rise to the surface during simmering.

Noun

1. a stock made with chicken