Recipe: Doctored Canned Stock
SoupsDOCTORED CANNED STOCK
"We're the type of cooks who keep containers of stock in the freezer. But there are also times when we need something quick. This is a simple way of getting more flavor into canned stock. It works equally well with chicken and beef stock and is easily doubled, tripled, or quadrupled.
1 (14 1/2 ounce) can low-sodium broth
2 shallots, halved but not peeled (you can substitute small onions)
1 sprig thyme
1 teaspoon unsalted butter
Combine the ingredients in a small saucepan and bring to a simmer. Reduce the heat to low and simmer very gently for 20 to 25 minutes. Discard the solids.
Makes about 1 1/4 cups
Source: One Potato, Two Potato by Roy Finamore
"We're the type of cooks who keep containers of stock in the freezer. But there are also times when we need something quick. This is a simple way of getting more flavor into canned stock. It works equally well with chicken and beef stock and is easily doubled, tripled, or quadrupled.
1 (14 1/2 ounce) can low-sodium broth
2 shallots, halved but not peeled (you can substitute small onions)
1 sprig thyme
1 teaspoon unsalted butter
Combine the ingredients in a small saucepan and bring to a simmer. Reduce the heat to low and simmer very gently for 20 to 25 minutes. Discard the solids.
Makes about 1 1/4 cups
Source: One Potato, Two Potato by Roy Finamore
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