vegetable stock

Stock is a slow-cooked flavored liquid which forms the basis of dishes in particular soups, sauces, and stews. It is made by simmering animal bones and/or meat, vegetables, seafood and poultry in water. Mirepoix is added to improve flavor as well as wine in some cases.

To get the best stock you simmer the ingredients for several hours. The bones form the base and these come from beef, veal or chicken. In some cases, it can also be cooked in a pressure cooker to reduce cooking time.