Stock forms an important base in soups and sauces. It is a light, clear, flavorful liquid. You can prepare it at home or buy stock cubes or bouillon cubes which dissolve in water.
To prepare stock at home let chicken bones, vegetables, herbs etc simmer in water for about 3-4 hours. Avoid using salt as stock usually forms a base for other dishes. It should not be boiled but simmered gently. Once it cools down strain and use the liquid.
Stocks can be refrigerated for about three-four days. Stock helps in enhancing the flavors of the dish. The flavor in the stock actually comes from the connective tissues of the bones that contains a type of protein called collagen. These proteins convert into gelatin on heating and thicken the liquid. Use cold water to start with as this makes the extraction of collagen from the bone tissues easier.
The basic difference between chicken stock and chicken broth is that chicken stock is made out of bonier parts of the chicken whereas chicken broth is made out of meatier part of the chicken. Chicken stock can be kept in the refrigerator for about 2-3 days.