Chicken stock
Chicken stock is a liquid with a comparatively low fat value in which chicken and vegetables are boiled.It can be prepared at home easily and acts as a base of many soups, stews and gravies. Stock is prepared by simmering various ingredients in water such as chicken bones, left over chicken and seasonings. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid.