Stocks are basically concentrated broths whose usage spans virtually every style of cuisine for thousands of years. Unfortunately, bouillon cubes and meat bases (both of which often contain numerous artificial ingredients and excessive sodium to boost flavor) have recently seen extensive use in both restaurants and home cooking as a cheaper and easier alternative. This is at great loss to the delicate, full, superior flavors that a well-made stock provides. Stocks are used as the main body of soups such as chicken noodle, beef barley and consommé. They also form the basis for such classical European meat sauces as Sauce Bordelaise, Sauce Diane, and Sauce Au Poivre. Stocks may be used in place of water added to pan drippings for a richer, more flavorful gravies. It is also used as part or all of the liquid for braising meats, for basting roasted meats and to moisten and add flavor to stir-frys.  Our stocks are prepared in the time-honored tradition established by professional chefs over the ages. The stocks we prepare (beef, chicken and vegetable) are a perfect consistency for soups, braising and basting, but will need to be reduced at a slow simmer by approximately one-third to one-half and thickened for gravies and the thicker meat sauces such as those mentioned above. If you have any further questions on stocks and their uses, please ask any of us behind behind the meat counter. We will be happy to help you!