Stock

• Used as a base for soups, providing a rich and savory flavor that complements vegetables, meats, and grains.
• Incorporated into sauces like gravy, pan sauces, or reductions to add depth and complexity.
• Used to cook grains such as rice, quinoa, or barley for enhanced flavor compared to plain water.
• Added to stews and braises to infuse meats and vegetables with a robust, slow-cooked taste.
• Used in risottos to create a creamy, flavorful dish by gradually adding stock during cooking.
• Employed as a poaching liquid for proteins like chicken or fish, imparting subtle seasoning and moisture.

• Adds depth and richness to soups, stews, and sauces, enhancing overall flavor profiles.
• Provides a base for cooking grains like rice or quinoa, infusing them with savory taste.
• Can be low in calories while delivering essential minerals and nutrients, depending on the type (vegetable, chicken, beef, etc.).
• Often used as a healthier alternative to oil or butter for sautéing vegetables.
• Helps create comforting and hearty meals, making it a staple in many cuisines worldwide.
• Available in various forms, including liquid, powder, or cubes, catering to different dietary needs and preferences.

Store liquid stock in the refrigerator if opened, and use within 3-5 days. Unopened cartons or cans can be kept at room temperature in a cool, dry place. For longer storage, freeze stock in airtight containers or ice cube trays for up to 3 months. Ensure homemade stock is cooled completely before freezing to maintain freshness and flavor.