Stock

• Use stock as the foundation for soups and stews. Simmer vegetables, meats, or beans in stock to create flavorful and nourishing dishes. A chicken stock is wonderful for making chicken noodle soup or hearty vegetable stews.
• Employ stock as a braising liquid for meats and vegetables. Braising in stock imparts moisture and tenderness while adding a depth of savory flavor. Try braising short ribs in beef stock or root vegetables in vegetable stock.
• Deglaze pans with stock to create delicious pan sauces. After sautéing meats or vegetables, pour stock into the hot pan to loosen the browned bits (fond) from the bottom, then reduce the liquid to create a flavorful sauce to serve over your dish. Chicken stock can make a creamy, savory pan sauce for pan-fried chicken cutlets.
• Incorporate stock into risotto for a creamy and flavorful dish. Slowly add warm stock to Arborio rice while stirring constantly, allowing the rice to absorb the liquid and release its starches, resulting in a rich and creamy risotto. Mushroom stock works beautifully in mushroom risotto.
• Utilize stock to moisten and enhance the flavor of stuffing and dressings. Adding stock to bread-based stuffings before baking ensures they stay moist and flavorful. Chicken stock is often used for classic bread stuffing for Thanksgiving turkey.
• Reduce stock to create a flavorful glaze or demi-glace. Simmer stock over low heat until it thickens and reduces in volume, concentrating the flavors. This can be brushed onto roasted meats or vegetables for a glossy, flavorful finish. A beef stock reduction is an excellent glaze for roasted beef tenderloin.

• Supports gut health due to collagen and gelatin content.
• Rich in minerals like calcium, magnesium, and phosphorus, beneficial for bone health.
• May help reduce joint pain and inflammation because of glucosamine and chondroitin.
• Can boost the immune system with easily digestible amino acids.
• Promotes better sleep due to the presence of glycine, an amino acid.
• Hydrating and electrolyte-rich, aiding in recovery after illness or exercise.

Stock should be cooled completely before storing. For short-term storage (up to 3-4 days), keep it refrigerated in an airtight container. For longer storage, freeze the stock in freezer-safe containers or ice cube trays for convenient portioning. Frozen stock can last for several months. Ensure containers are properly sealed to prevent freezer burn and maintain flavor. Label containers with the date for easy tracking. Thaw frozen stock in the refrigerator before using.