Per 1 ounce:
Calories, 5; Protein, 0 g; Fat 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber; 0 g; Sodium, 0 mg.
1. Bring the stock to a boil in a saucepan. Reduce heat to a simmer.
2. Dissolve the starch in a small amount of cold stock or water. Stir it into the simmering stock.
3. Simmer until thickened and clear.
For added flavor, the stock can be reduced with browned mirepoix and tomato (as for espagnole) before being thickened. Browned bones may also be added.
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