What type of meat is traditionally used in making stock?

In culinary practice, chicken is traditionally used in making stock due to its flavor profile and the way it enhances dishes. Chicken stock is prized for its mild, versatile flavor, which allows it to complement a wide variety of recipes without overpowering other ingredients. When simmered, chicken bones, especially along with some meat, release collagen, gelatin, and minerals into the water, enriching the stock and giving it body and mouthfeel.

Chicken stock is also relatively quick to prepare compared to other stocks, making it a popular choice in both home kitchens and professional culinary settings. Its light flavor makes it suitable for soups, sauces, and risottos, allowing chefs to build layers of flavor in their dishes.

Other types of meat can be used for stocks, such as beef, pork, or fish, but they often impart stronger or different flavors that might not suit every dish as well as chicken does.