I was poring over Mastering the Art of French Cooking, Volume 1 today, having taken a quick peek at the beef bourguignon recipe to make sure I actually did have all the ingredients for tomorrow's dinner (I do) when I stumbled across something I swear I've never read before, even though there are parts of that book I nearly have committed to memory.
It was a suggestion on page 67 for how to turn canned beef broth into a succulent stock instead of the bland, boring stuff it is. Even though the suggestion was for beef, I figured it could be applied to canned chicken broth as well, so I gave it a whirl in tonight's homemade chicken and noodles and it turned out great.
For transforming canned broth into a more palatable and stock-like concoction, add the following for every two cups of broth (approximately one can):
2 tablespoons chopped carrots
2 tablespoons chopped celery
2 tablespoons chopped onion
1/2 cup dry white wine or dry vermouth/dry sherry
1/8 teaspoon thyme
a few sprigs of parsley
1 bay leaf
Simmer all these ingredients for half an hour and then sieve out, discarding all the added ingredients. Your "stock" is ready to use and very tasty.
Thank you, Julia, as always.
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