Stock

• Stock is often used as the base for homemade soups, providing a rich and complex flavor that far surpasses store-bought broth. It allows you to control the sodium content and tailor the flavor profile to your exact liking.
• Use stock to create delicious and flavorful sauces. Whether you're making a pan sauce, a reduction sauce, or a classic gravy, stock adds depth and richness that elevates the final dish.
• Stock is an excellent braising liquid for meats and vegetables, imparting flavor and moisture as they slowly cook. The stock helps tenderize tough cuts of meat and infuses them with savory goodness.
• Enhance the flavor and texture of risottos by using warm stock to slowly hydrate the rice. The starch released from the rice combines with the stock to create a creamy, luxurious dish.
• Stock can be used to deglaze pans after sautéing or roasting, capturing the flavorful browned bits (fond) and incorporating them into a sauce or gravy. This adds a concentrated burst of flavor to your dish.
• Use stock to cook grains like quinoa, couscous, or rice instead of water. This will impart a subtle savory flavor and enhance the overall taste of your side dish.

• Supports gut health due to collagen and gelatin content, promoting a healthy digestive system.
• Rich in minerals like calcium, magnesium, and phosphorus, contributing to bone health and overall well-being.
• Provides essential amino acids, the building blocks of protein, important for muscle repair and growth.
• May reduce joint pain and inflammation thanks to compounds like glucosamine and chondroitin.
• Hydrating and a good source of electrolytes, especially beneficial during illness or after exercise.
• Can boost the immune system with nutrients like vitamins A and C, supporting the body's natural defenses.

Stock should be cooled quickly to prevent bacterial growth. Divide it into smaller portions for faster cooling and easier use. Store in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze the stock in freezer-safe containers or ice cube trays for up to 2-3 months. When freezing in containers, leave some headspace as the liquid expands. Homemade stock tends to be less stable than commercially produced stock, so proper storage is crucial for safety.