Quick Chicken Broth
|Vegetable oil||2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced carrots||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned regular strength chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Dried thyme leaf||1⁄8 Teaspoon|
|White pepper||To Taste|
In a medium saucepan, heat oil.
Add onion, carrot and celery; saute until onion is tender.
Add broth and wine, if desired.
Stir in bay leaf and thyme.
Bring to a boil; reduce heat.
Cover pan and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and white pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.