Stock - Definition And Cooking Information

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RecipeTips Home Recipes | Tips & Advice | Glossary | Videos | Community | Seasonal | My Recipe Box Join Now | Sign In Loading Advanced Search Stock Stock Glossary Term + Larger Image not yet ratedRate & Reviewwww.recipetips.comProvided By Share this! Pin It! Facebook Save Save Rate and Review Rate & Review Email Email Print Print The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables. The liquid is strained and becomes the base that is used for sauces, soups, and stews. Stock can also be boiled to eliminate some of the liquid, which thickens the stock and intensifies the flavor. This thicker stock is known as reduced stock.

USDA Nutrition Facts

Soup, stock, fish, home-prepared (USDA#06174)

Serving Size1 cup
Calories17
Protein2g
Total Fat0g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium144mg
Sodium156mg
Cholesterol1mg

Soup, stock, chicken, home-prepared (USDA#06172)

Serving Size1 cup
Calories36
Protein2g
Total Fat1g
Total Carbohydrates3g
Dietary Fiber0g
Sugars1g
Potassium105mg
Sodium143mg
Cholesterol3mg

Soup, stock, beef, home-prepared (USDA#06170)

Serving Size1 cup
Calories13
Protein1g
Total Fat8g
Total Carbohydrates1g
Dietary Fiber0g
Sugars0g
Potassium185mg
Sodium198mg
Cholesterol0mg

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