Liquid for Stock

Most stocks are made with water, but chefs may substitute other flavorful liquids. Stocks are begun with cold liquid to better facilitate the degreasing process (fats are not emulsified into the stock), to extract flavor, and to preserve clarity. Clouded stocks may contain impurities such as grease that can affect the flavor and texture of the stock. Enough liquid is added to comfortably cover the solids; more may be added during cooking, as necessary, to adjust for evaporation.