Mastering the Art of French Cooking

Does anyone own this two volume set? I want to know what she adds to canned chicken stock to improve the flavor. I lost my recipe when my last computer crashed.

I may still have mine. I sent a lot of my cookbooks to my DS. I know I did have it..I will go look. Also you can find any recipe you want just goggle..

I did Google it but only found her beef stock recipe. I did find one that will do for chicken.

Canned Chicken Stock from Mastering the Art of French Cooking (vol. 1, p. 57)

2 Cups chicken broth or strained clear chicken and vegetable stock
3 Tb each: Slice onions, carrots and celrey
1/2 Cup dry white wine or 1/3 C. cry white vermouth
2 sprigs parsley, 1/3 bay leaf and a pinch of thyme.

Simmer the chicken broth or soup with the vegetables, wine, and herbs for 30 minutes.  Season to taste, strain and it is ready to use.

I know I'm no Julia Child.....but doesn't 1/2 c. dry white wine seem like a lot for just 2 cups of canned broth/stock?

Just sayin'.......

(unless, of course, you're suppose to drink that while you simmer the rest of the stuff.....)

Ha

i don't know. I am going to try a recipe soon for 1 lb. of mushrooms that takes 3/4C. mellow red wine.

Thanks Norm! This morning I made a batch from what I could remember. I forgot the wine.

You're welcome.