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Sauces, pastes & condiments · Stocks & broths

Stock / broth

The family of savoury liquids made by simmering bones, meat, fish or vegetables, the base of soups, sauces and risottos.

Also called: broth, bouillon, stock cube, et suyu

193 recipes with it

What it is

Stock is liquid flavoured by long, gentle simmering of bones or meat, fish or vegetables with aromatics; broth often means a lighter, meat-based liquid seasoned to drink. It is sold as fresh tubs, cartons, cubes, powders and concentrated pastes; cubes and powders are often much saltier. This group record covers all types; choose a specific one where possible.

How it’s used

  • Base for soups and stews
  • Cooking risotto, pilaf and couscous
  • Pan sauces and gravies
  • Braising meat and vegetables

Characteristics

Taste
Savoury; home-made stock is usually unsalted, shop stock often salty.
When cooked
Reduces and concentrates when boiled; bone stocks set to a jelly when chilled.
Sold as
liquid, powder, paste, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Kinds in our pantry

Storage

Refrigerated. Cool quickly and refrigerate; use home-made stock within a few days or freeze. Unopened cartons and cubes are pantry-stable.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool stock quickly (spread into shallow containers) before refrigerating; reheat to a full boil.
  • Many cubes and powders contain celery, gluten or milk; check labels.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Water — With extra salt, aromatics and a little soy or miso for flavour.

Related ingredients

Recipes with stock / broth

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