Sometimes I just don’t have time to make stock, and if my stash is low, it could put me in a bind. But, there is an easy solution, so that I can have rich, flavorful stock in about half an hour. I call it ‘doctored stock,’ because it begins with canned stock, the I doctor it up! It can be a lifesaver when I’m pinched for time. You can make chicken, beef, vegetable … well, just about whatever you need! And you can make a small amount, not a huge pot of 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 ¼ 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. Watch this Sizzleworks video for more information and visual presentation of stock preparation.