Stock (also known as bouillon) is the liquid produced when meat, fish or vegetables are slowly cooked with water, seasonings and aromatics such as garlic, bay leaves, parsley or onions. A variety of different flavours of stock are available including chicken, beef, fish, lamb, pork and vegetable. The main types of stock are fresh stock which can be added directly to a recipe, stock powders and stock cubes which need to be crumbled in to boiling water and stirred until dissolved (check packet instructions for specific instructions).
Uses: Stock forms the basis of many soups and sauces and can be added to stews and casseroles.
To store: Fresh stock should be kept in the fridge and consumed by the use by date. Stock cubes or powders should be kept in a cool, dark place for up to 1 year.
To use: Fresh stock can be added directly to dishes, add the stock first and then adjust the seasoning to taste if necessary. To use a stock cube or stock powder, prepare according to the packet instructions and add to the recipe before seasoning (cubes and powder are often well-seasoned). Stock made from cubes or powders can be quite strong so use sparingly in a recipe and taste the result - if necessary add more water to dilute the flavour.