Stocks

Stocks

Images & Videos

1.

a liquid made by boiling vegetables or the bones from meat or fish in water which is used to add flavor to soups and other food:

2.

a liquid used to add flavour to food, made by boiling meat or fish bones or vegetables in water:

Audio

Definitions & Sample Sentences

  • Broth is usually thinner and made from chicken meat, while chicken stock is made from simmering bones for a long time. 
  • This essential chicken stock recipe adds depth and herby qualities to any stew or soup.

1. Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender (about 5-7 minutes).
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken stock and bring to a boil.
  4. Stir in the cooked chicken, egg noodles, thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes until the noodles are cooked.
  5. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.

2. Risotto with Mushrooms

Ingredients:

  • 1 cup Arborio rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups vegetable or chicken stock, warmed
  • ½ cup white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
  2. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender (about 5-7 minutes).
  3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
  4. If using, pour in the white wine and cook until mostly absorbed.
  5. Gradually add the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
  6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

3. Beef Stew

Ingredients:

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef stock
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, removing and setting aside.
  2. In the same pot, add chopped onion and garlic, sautéing until softened (about 5 minutes).
  3. Return the browned beef to the pot. Stir in the beef stock, carrots, potatoes, tomato paste, thyme, and rosemary.
  4. Bring the mixture to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours until the beef is tender.
  5. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.

Follow Us on Social Media