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Recipe: Shortcut Chicken or Beef Stock

Soups
SHORTCUT CHICKEN OR BEEF STOCK

2 quarts (8 cups) canned low-sodium chicken or beef broth
2 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 sprigs flat-leaf parsley
2 sprigs fresh thyme (or 1/2 teaspoon dried)

Combine all ingredients in a heavy pot with a lid. Bring to a simmer. Reduce heat, cover and simmer 30 minutes.

Strain stock through a large fine-mesh strainer, pressing down on solids to extract as much liquid as possible.

Stock can be prepared 2 days ahead. Cover and refrigerate. Or freeze up to 3 months.

Makes 8 cups
Source: Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom
MsgID: 071777
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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