|
NOTE: To enrich a canned or weak chicken stock, add 1 medium celery stalk, chopped; 1/2 small onion, chopped; 1 small carrot, scraped and chopped; a couple of sprigs of parsley; and a couple of black peppercorns to 3 1/2 cups (2 cans) stock. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to 2 cups, approximately 15 to 20 minutes, strain. |
