How to Make Stock

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Ingredients
  • 8 cups Mixed vegetables (onions, carrots, celery, cabbage, cauliflower, fennel)
  • 1 tsp Salt
  • ½ cup Chopped parsley
  • ½ cup Thyme
  • 2 Bay leaves
  • 1 tsp Black peppercorns
  • 4 cloves Garlic (chopped)
  • 1 tbsp Oil
  • 10 cups Water
Instructions
  1. Gather, wash and coarsely chop all of the vegetables, including tops and peels.
  2. In a stock pot, heat oil on medium heat.
  3. Add vegetables and stir for 5 minutes.
  4. Add water and the remaining ingredients.
  5. Bring to a boil then reduce heat to low.
  6. Simmer for at least 45 minutes.
  7. Strain and discard the vegetables.
  8. Makes 8 cups.
  9. Note: Avoid starchy vegetables as they will make the stock cloudy. Also avoid zucchini and green beans as they become bitter when simmered for too long.