doctored stock

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 stock

2 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.


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