- Category
- Sauces and condiments
- State
- Liquid
- Usual unit
- cup
What it is
Beef or chicken stock is a flavorful liquid made by simmering meat, bones or poultry parts in water, often with vegetables and herbs. It can be served by itself or used to add flavor and moisture to other dishes. In cooking, stock and broth are not always used to mean the same thing: a stock is often more concentrated and primarily intended as a foundation for other preparations. Homemade and packaged versions can differ in intensity, ingredients and saltiness, so taste the liquid and adjust the dish before adding more salt. This profile describes liquid stock. Concentrates, cubes and powders may need to be diluted or prepared according to their package directions.
When to use it
Use stock when a soup, cream soup, rice dish or stew needs liquid with more flavor than water alone. Chicken stock often suits soups, rice and poultry or vegetable dishes; beef stock can bring a deeper flavor to stews and heartier preparations. It can also help deglaze a pan or form the liquid base of a sauce. Choose according to the flavor you want and the salt level of the product. If the recipe already includes salty ingredients, add stock cautiously and taste before seasoning further. For a milder result or more control over seasoning, dilute it with water.
How to use it
Measure the stock as part of the recipe’s liquid and add it to the pot, pan or cooking vessel as directed. For soups and stews, add it with the other liquids and let the flavors combine during cooking. For rice, use it as the cooking liquid and follow the recipe’s proportions. For a sauce, add it to the pan after cooking other ingredients, then reduce it if you want a more concentrated flavor or thicker consistency. Taste before adding salt, since prepared stock may already be seasoned. If the flavor is too strong, dilute it with water; for a subtler result, choose a less concentrated stock. Store any remaining stock according to its package directions or a reliable preservation procedure.
Flavour and texture
Chicken stock often has a savory, relatively gentle flavor, while beef stock may taste deeper and more robust. The result depends on the ingredients and concentration. Its texture ranges from light and fluid to richer or gelatinous. Homemade and packaged stocks are not identical and can vary in aroma, body, saltiness and the presence of vegetables or herbs. Taste the stock before adding it to a dish, then adjust the amount of liquid and seasoning to suit its strength.
How to choose it
Choose beef or chicken stock to suit the flavor you want in the finished dish. Check the ingredient list and package information for salt level, aromatics and product format. Ready-to-use liquid stock is not prepared in the same way as a concentrate, paste or powder; follow the package’s dilution instructions for those products. If you want control over seasoning, choose a stock that lets you add salt gradually. Do not assume that two products labeled stock have the same strength.
Storage
Follow the package directions for storage and use, especially after opening. For homemade stock, work with clean utensils and surfaces and keep it appropriately refrigerated or frozen; culinary sources describe both methods for storing portions. Do not leave stock unprotected while deciding how to store it. A jar sealed at home is not automatically safe: soups and stock must not be processed in a boiling-water bath. Home canning requires a tested, suitable pressure-canning procedure.
Substitutions
Water can replace stock when a recipe mainly needs liquid, but the dish will have less flavor; taste and adjust the seasoning at the end. Vegetable stock changes the flavor profile and can replace meat or poultry stock. Beef and chicken stock can also be swapped in many dishes, although the result will taste different and may not suit every recipe. If using a concentrate or powder instead of liquid stock, prepare it according to its package instructions rather than treating it as equal in strength to ready-to-use stock.
Common mistakes
Adding salt before tasting the stock can make a dish too salty, especially when other ingredients are salty too. Another mistake is treating liquid stock and an undiluted concentrate as interchangeable. Choosing beef or chicken stock without considering its effect on flavor can also change the character of a recipe. Do not use a boiling-water bath to can stock or soup at home.
Safety and allergens
Keep hands, work surfaces and utensils clean when preparing food, and follow package storage directions. Do not can homemade stock or soup in a boiling-water bath: home-canned soups require a validated pressure-canning method. If you do not have tested directions appropriate to the product and equipment, refrigerate or freeze the stock rather than improvising a canning process.
Culinary uses
- Base para sopas y cremas
- Líquido de cocción para arroces, guisos y estofados
- Ingrediente para salsas
Recommended techniques
- Añadir al líquido de cocción y llevar a hervor suave
- Reducir para concentrar el sabor
- Desgrasar después de enfriar, si se desea
Pairs well with
- Arroz y pasta
- Verduras y legumbres
- Hierbas aromáticas y verduras de sabor suave
Frequently asked questions
Can I use chicken stock instead of beef stock?
Yes, in many dishes, but it will change the flavor. Taste the finished dish before adjusting the seasoning.
Are stock and broth the same thing?
Not necessarily. Stock is often more concentrated and mainly used as a base for other dishes; broth may also be served on its own.
Can I can homemade stock in a boiling-water bath?
No. Home-canned soups require an appropriate pressure-canning procedure. Do not improvise processing times or methods.
Estimated nutrition
- Fat
- 11.11 g
- Saturates
- 1.34 g
- Carbohydrate
- 4.44 g
- Sugars
- 2.22 g
- Fibre
- 1.1 g
- Protein
- 17.78 g
- Salt
- 1.78 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- The Essential Glossary of Cooking Terms for the Culinary Arts - Escoffier escoffier.edu
- Caldo - Wikipedia, la enciclopedia libre es.wikipedia.org
- Caldo casero de pollo y verduras: la receta tradicional eladerezo.com
- Estabilidad oxidativa y calidad sensorial de carne de pollo enriquecida con acidos grasos n-3 proveniente de fuentes de origen vegetal y animal, protegida con vitamina E y selenio orgánico doi.org
- The traditional food of migrants scholar.smu.edu
- Caldo de carne amimaneracocinando.com
- La diabetes y la alimentación: Cómo planificar y cocinar comidas sabrosas y saludables | CAES Field Report fieldreport.caes.uga.edu
- Transnational identity, food and community dr.lib.iastate.edu
- Sopa Mexicana 1920s ( Mexican Soup) - lacocina.utsa.edu
- Vamos a Conservar Alimentos: Sopas extension.psu.edu
- - YouTube youtube.com
- A Recipe for Memory: Hispanic Heritage as Told Through Cultural Dishes news.sunyempire.edu
- De Compras para la salud: Comidas para una persona ask.ifas.ufl.edu
- Para la ciudadanía aesan.gob.es
- Diferencias entre caldo y fondo bonviveur.com
