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Serves : MAKES 5 CUPS

Lydie Marshall always makes chicken stock. But she can sympathize with cooks who do not have the time to do the same. Today there are good commercial stocks, but to give more depth to a dish, she prefers to enrich store-bought broth with chicken wings, beef brisket and aromatic vegetables, which takes about half an hour. Plus: More Soup Recipes and Tips

How to Make It

Step 1    

Heat the oil in a large saucepan. Add the chicken wings and beef and cook over moderately high heat until browned all over, about 10 minutes. Season with salt and pepper and add the carrots, onion, celery root and tomato. Cook over moderate heat, stirring occasionally, until the vegetables are barely softened, about 10 minutes.

Step 2    

Add the broth to the pan and bring to a boil. Cover partially and cook over moderately low heat for 30 minutes. Strain the stock, reserving the meat and vegetables for another use. Refrigerate the stock and remove the fat from the surface before using or freezing.

Make Ahead

The stock can be frozen for up to 1 month.

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