Rich and flavorful, stock serves as the backbone of many culinary creations, providing depth and complexity. Its fragrant aroma and savory taste enhance everything from soups to sauces.
Where it comes from
Stock-making has ancient roots in European cuisine, evolving from basic broth preparations to sophisticated culinary techniques that define modern gastronomy.
In the kitchen
Stock is simmered with bones, vegetables, and herbs, providing a foundational liquid that enriches soups, sauces, and risottos, elevating the overall dish.
Nutrition (per 100g)
15kcalCal
2.0gProtein
0.5gFat
1.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
