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Photo by: Joseph De Leo
This is not a “real” stock because it’s not made with bones from scratch. The added gelatin makes up for more bones. It’s quicker than the other homemade stocks. When I have only a little time, however, it can enrich a commercially bought sterile-pack chicken stock, really enhancing it.
In a medium saucepan, bring the broth, bones, and onion to a boil. Lower the heat slightly. Cook at a low boil for 30 minutes.
Strain through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Skim the fat. Return the broth to the saucepan.
Sprinkle the gelatin over ½ cup cold water and let sit for 2 minutes. With a spatula, scrape the gelatin into the broth. Heat the broth over medium heat, stirring, until the gelatin is completely dissolved.
Nutritional information is based on 10 servings.
Nutrients per serving (% daily value)