Stock

Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:

*   Bones (veal, beef and chicken bones) - The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth).

 * Mirepoix - A combination of onions, carrots, celery, and sometimes other vegetables). Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.


*  Herbs and spices - The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.

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