Instructions: Preheat the broiler, setting the oven rack as close as possible to the flame. Trim the root end from the first onion, but do not peel it. Cut it into 4 thick slices. Arrange them on a sheet of aluminum foil and slip it under the broiler. Broil for 15 minutes, or until browned on both sides, turning once. Pour the broth into a 6-quart pot, and skim off the hardened fat. Add the broiled onion and all the remaining ingredients, and bring to a boil. Adjust the heat so the broth is bubbling slowly, cover tightly, and cook 30 minutes. Remove the pot from the heat, and strain the stock. Use it right away, or allow it to cool, and then cover and refrigerate or freeze.

This recipe yields about 6 cups of stock.

Comments: A practical solution for those days when you do not have time to make a long-simmered poultry/meat stock. This quick version uses canned broth, blunting its canned taste with aromatic vegetables and herbs.

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