Chicken stock is a savory liquid made by simmering chicken bones, often with some meat and aromatic vegetables like onion, carrot, and celery, in water for an extended time to extract flavor and body from the bones' collagen. It's often used interchangeably with chicken broth, but the two differ: stock is built mainly on bones and simmered longer for a fuller, more gelatinous body, while broth is made mainly from meat, simmers for less time, and is usually seasoned to be sipped on its own. Stock serves as the base for soups, sauces, and braises across many cuisines, from French consommé and velouté to Japanese ramen and Chinese wonton soup.