Chicken Stock

This Recipe Makes 1ℓ Of Stock (1 Litre)

Chicken Stock is mostly common with various American, Spanish or Mexican dishes. It is a staple ingredient in most countries & is used in sauces, soups & even rice dishes.

Stock is an enhanced liquid preparation. It shapes the premise of many dishes, especially soups & sauces. Making stocks includes stewing animal bones or meat, seafood, or vegetables in water or wine.

The flavour of the stock originates from the ligament & connective tissue in the bones. Connective tissue has collagen in it, which gets changed over into gelatin that thickens the fluid. Stock produced using bones should be stewed for longer than stock produced using meat.