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.
Yield: Makes 5 cups
6 cups sterile-pack chicken broth or 6 cups water with the appropriate number of stock cubes
1 pound chicken bones, backs, necks, or wings or a combination
1 large yellow onion, skin on, quartered
Two ¼-ounce packets gelatin (14-15 grams total weight)
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.