Ingredients
1 cup homemade or low-sodium chicken stock, skimmed of fat
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh flat-leaf parsley
Preparation
In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.
