Quick Chicken Or Beef Stock

Let's Cook

1. Step 1.

   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)

2. Step 2.

   Heat in a heavy saucepan over medium heat: 1 tablespoon olive oil or butter

3. Step 3.

   Add the vegetables and cook, stirring, until softened, 6 to 8 minutes. If desired, add: (½ cup dry white wine)

4. Step 4.

   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

5. Step 5.

   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)

6. Step 6.

   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.