‘doctored’ stock

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.

"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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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


  1. 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.

Recipe Notes

Makes about 3 cups stock.  Watch this Sizzleworks video for more information and visual presentation of stock preparation.

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