QUICK CHICKEN OR BEEF STOCK
About 3 ½ cups
Thinly slice, or cut into chunks and pulse in a food processor until finely chopped:
- 1 small unpeeled onion
- 1 small carrot
- 1 small celery rib, with leaves
- (1 leek, white part only, halved lengthwise and well cleaned)
- (1 garlic clove, smashed)
Heat in a heavy saucepan over medium heat:
- 1 tablespoon olive oil or butter
Add the vegetables and cook, stirring, until softened, 6 to 8 minutes. If desired, add:
- (½ cup dry white wine)
Cook until most of the wine has evaporated. Stir in:
- 4 cups store-bought chicken or beef stock or broth (preferably reduced sodium)
- (Any meat trimmings or bones on hand)
- (1 tablespoon soy sauce)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
Bring almost to a boil over medium-high heat, then reduce the heat and simmer gently for about 30 minutes, skimming any scum. If added body is desired, 5 minutes before the stock is finished, stir together in a small bowl:
- (1 envelope [2 ¼ teaspoons] unflavored gelatin)
- (¼ cup cold water)
Let the gelatin bloom for 5 minutes. Strain the stock and whisk in the gelatin until dissolved. Use the stock immediately or let it cool, cover, and refrigerate for up to 4 days.