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Sometimes Michael Chiarello reaches into the freezer for homemade stock and comes up empty-handed. When that happens, he heads to the pantry for canned chicken broth, which he doctors with fresh vegetables and seasonings to give it a homemade taste.

Michael's Notes: I cut the carrot and celery on the diagonal to release their flavor more quickly.

Ingredients:

Yield: about 4 cups

2 cans (14-1/2 oz. each) low-sodium chicken broth plus 1-1/2 cans water
1 small celery rib, cut on the diagonal into 1-inch pieces
1 small carrot, peeled and cut on the diagonal into 1-inch pieces
1/2-cup roughly chopped fresh mushrooms
1 bay leaf, crumbled
1/4-tsp. black peppercorns
Stems from 1/4 bunch fresh Italian (flat-leaf) parsley

Directions:

1. Combine all the ingredients in a saucepan.
   
2. Bring to a simmer over moderate heat, adjust the heat to maintain a gentle simmer, and cook for 30 minutes.
   
3. Cool briefly, then strain. Use immediately, or refrigerate for up to 5 days.