"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.