broths
Broth is a savory liquid produced by simmering animal parts such as meat or bones, and sometimes vegetables, in water with aromatics. In culinary usage, broth is often distinguished from stock: stock is typically made by simmering bones (with or without meat) to extract gelatin and is usually unseasoned, while broth is generally seasoned and ready to be eaten as is. Bone broth is a related variation that emphasizes longer simmering of bones and connective tissue to extract collagen.
Common types include meat broths (such as chicken, beef, or pork), fish or seafood broths (fumet), and
Preparation generally involves covering meat, bones, or vegetables with water, adding aromatics such as onions, carrots,
Uses include serving on its own as a light soup, acting as a base for soups and
Storage and safety: refrigerate promptly and use within a few days, or freeze for longer storage. Store-bought