Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

s, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.

Preparation

Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the

bone marrow Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). It is composed of hematopoietic ce ...

cartilage Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck an ...

and other

connective tissue Connective tissue is one of the four primary types of animal tissue, along with epithelial tissue, muscle tissue, and nervous tissue. It develops from the mesenchyme derived from the mesoderm the middle embryonic germ layer. Connective tiss ...

. Connective tissue contains

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

, which is converted into

gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

s, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used, as the solids are removed from stock. Herbs and spices: The

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s and spices used depend on availability and local traditions. In classical cuisine, the use of a '' bouquet garni'' (or ''bag of herbs'') consisting of

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.

Types

Basic stocks are usually named for the primary meat type. A distinction is usually made between ''fond blanc'', or white stock, made by using raw bones and mirepoix, and ''fond brun'', or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting. Chicken is most commonly used for ''fond blanc'', while beef or veal are most commonly used in ''fond brun''. Other regional varieties include: * '' Dashi'' is a fish stock in Japanese cooking made by briefly cooking fish flakes called ''

katsuobushi is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried ke ...

'' with kelp in nearly boiling water. * ''Myeolchi yuksu'' is a stock in

Korean cooking Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of ...

made by briefly cooking dried anchovies with kelp in nearly boiling water. * Glace de viande is stock, usually made from veal, that is highly concentrated by reduction. * Ham stock, common in Cajun cooking, is made from ham hocks. * Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. * Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. * Remouillage is a second stock made from the same set of bones. * Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses

Stock versus broth

Health claims

By early 2010s, "bone broth" had become a popular health food trend, due to the resurgence in popularity of dietary fat over sugar, and interest in " functional foods" to which "culinary medicinals" such as turmeric and

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

could be added. Bone broth bars, bone broth home delivery services, bone broth carts, and bone broth freezer packs grew in popularity in the United States. The fad was heightened by the 2014 book ''Nourishing Broth'', in which authors Sally Fallon Morell and Kaayla T. Daniel claim that the broth's nutrient density has a variety of health effects.Heid, Markham (January 6, 2016)
"Science Can't Explain Why Everyone is Drinking Bone Broth"
'' Time''.Blaszyk, Amy (February 10, 2015)
"Taking Stock Of Bone Broth: Sorry, No Cure-All Here"
NPR. There is no scientific evidence to support many of the claims made for bone broth. "What's the scoop on bone soup?"
Harvard Health Publishing. Harvard Medical School. September 2015.

References

Bibliography

* * * * {{cite book , first = Simone , last = Beck , author2=Louisette Bertholle , author3=Julia Child , author3-link=Julia Child , title = Mastering the Art of French Cooking , url = https://archive.org/details/masteringartoffr00beck , url-access = registration , publisher = Alfred A. Knopf , location = New York , year = 1961 Stock (food)