cans (14 1/2 ounces each) low-sodium chicken broth plus 1 1/2 cans water
1
small celery rib, cut on the diagonal into 1-inch pieces
1
small carrot, peeled and cut on the diagonal into 1-inch pieces
1/2 cup
roughly chopped fresh mushrooms
1
bay leaf, crumbled
1/4 tsp
black peppercorns
Stems from 1/4 bunch fresh Italian (flat-leaf) parsley
Combine all the ingredients in a saucepan. Bring to a simmer over moderate heat, adjust the heat to maintain a gentle simmer, and cook for 30 minutes. Cool briefly, then strain. Use immediately, or refrigerate for up to 5 days.
Sometimes I reach into the freezer for homemade stock and come up empty-handed. When that happens, I head to the pantry for canned chicken broth, which I doctor with fresh vegetables and seasonings to give it a homemade taste.
An even better alternative to canned chicken broth is Glace de Poulet.
