Chicken, Beef or Vegetable Stock

Stocks or broths made from chicken, beef, or vegetables are liquids that serve as the base for a variety of foods, such as soups and sauces. Animal bones, meat, seafood, or vegetables are cooked in the water to make stock. The flavor of stock is frequently enhanced by the addition of spices, herbs, and vegetable scraps, and it is often used to simmer and tenderize meat.

Stock serves a similar purpose in cooking as wine, making it a great non-alcoholic alternative. Red wine can be most effectively replaced with beef broth since it has a deeper color and taste. However, white wine can be replaced with chicken and vegetable broths. You may substitute stock for wine in a recipe at an equal ratio, depending on the flavor you want. In contrast to wine, stock has a milder flavor and is savory as well as much less acidic. It is helpful to add one tablespoon of vinegar for every cup of liquid in a recipe if you want to add more flavor or tenderize the meat.