Stock (liquid, chicken)

Stock is a savoury liquid made by simmering bones, vegetables, and aromatics over an extended period to extract flavour, forming the flavourful base for soups, sauces, gravies, and braises. Its richness and body depend on the ingredients used and how long it is simmered, with bone-based stocks often gelling when chilled due to released collagen. It provides savoury depth that water alone cannot replicate in cooking.

As a free-flowing liquid, this ingredient fills a measuring cup with no trapped air pockets, so its weight is close to a straightforward density calculation.

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