Enhanced Chicken Stock

Brodo Tinto

Cooking With Nick Stellino
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Ingredients:

1 pound sliced mushrooms
1 ounce dried mushrooms, porcini or shittake
8 cups Chicken Stock (see page 228)
4 tablespoons chopped fresh Italian parsley
1 stalk celery
1 carrot
1 leek (white part only)
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 whole garlic cloves, peeled
1/2 cup Tomato Sauce (see page 225)
1 cup dry Marsala wine
Makes 6 to 9 Cups
Printable Version
Place all the ingredients in a large stockpot and bring to a boil. Simmer, with the lid ajar, for 2 hours. Strain the stock and discard the vegetables. Return the liquid to the pot and simmer for 40 minutes longer.
Transfer to a bowl and refrigerate for up to 4 days, until ready to use of freeze for up to 1 month.
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