> Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade h

> Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. How much of an effect on my nutrition will replacing the stock part of my typical recipe with water have? I'd be highly surprised if it were at all meaningful. I don't add stock for nutrition, I add it for the taste.