In a covered 2-quart stockpot, bring the stock to a boil then reduce the heat to low and simmer.
In a 4-quart saucepan set on... (continued)
Get this recipe with a Nick's Cooking With Nick Stellino 2 E-Book
or with a Nick Stellino VIP Subscription
1 1/2 quarts Chicken Stock
2 tablespoons butter