The best tasting stock is homemade, but quite often we just don’t have time to make it. When you need good quality stock, but in a short period of time, you can make what I call “doctored” stock.
doctored stock2 15-ounce cans good quality low-sodium broth or stock 4 or 5 chicken wings (if using chicken stock), or 2 or 3 beef bones, from the butcher (if using beef stock) 1?2 medium onion 1 small carrot, in 1” chunks 1 stalk celery, in 1” chunks 1 clove garlic 4 black pepper corns 1 bay leaf 1 stalk parsley 1 branch fresh thyme or 1?4 teaspoon dried thyme
Place all ingredients in a large saucepan; bring to a boil. Reduce heat to simmer, cook about 20 minutes. Pour hot stock through a strainer to remove vegetables and herbs. Makes about 3 cups stock.
The stock can be used immediately, refrigerated for two days, or frozen for up to two months. To destroy any pathogens ALWAYS reboil stock before use.