Part 4/6:
Sauté the diced onion, carrots, and celery in the pot, allowing them to soften and release their flavors. Don’t forget to add fennel seeds to the mix, which will bloom and enhance the aroma of your base. After about ten minutes of cooking, incorporate minced garlic and stir in the tomato paste. Cooking the paste will deepen its flavor and add complexity to your broth.
Liquid Addition and Simmering
Once everything is well combined, add flour and let it cook briefly before pouring in the white wine. This helps deglaze the pot, scraping up any flavorful bits stuck at the bottom. After a brief simmer, include the chicken stock and lower the heat to allow everything to concentrate for around ten minutes.