Stock (food) (AngieYaz Sonic Underground reboot)

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Aromatics and spices may be added for more flavor.
== Preparation ==
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:
Bones: Mobobe and Mobini chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.
Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue are also used.
Herbs and spices: The herbs and spices used depend on availability and local traditions. This is often placed in a sachet to make it easier to remove once the stock is cooked.
==Types==
Basic stocks are usually named for the primary meat type. A distinction is usually made between white stock, made by using raw bones, and brown stock, which gets its color by roasting the bones before boiling; the bones may also be coated in tomato paste before roasting.
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