Stock (cooking ingredient)

A stock is a liquid made by simmering bones in water.

For similar plants, see stock.

A stock, sometimes called bone broth, is a liquid made by simmering bones in water. Scraps of meat still attached to the bone, aromatics, and vegetables such as onions, carrots, and celery are usually included in the simmering water and the bones are often roasted beforehand to make for a richer and deeply colored stock. Similar to stocks are broths which are typically simmered meat.

Stock is cooked for anywhere from two to six hours on a stovetop. This length of cooking means stock doesn't typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned.

Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes.