Preparation - Easy
Makes about 4 quarts.
This stock's flavor comes from a long simmer, so cut the vegetables in large pieces.
- 2 large onions, peeled, each cut in 8 pieces
- 2 medium carrots, scrubbed, not peeled
- 3 stalks of celery, coarsely chopped (including leaves if you have them)
- 1 head of garlic, cloves whole, separated and peeled
- bay leaf
Large stock pot with cover. Usual kitchen knives.
- 1 tsp whole black peppercorns
- Coarsley chopped rosemary, thyme, parsley and/or (for asian cooking) peeled and chopped ginger,
- PEEL and cut up the onions.
- CHOP the celery into large pieces. NOTE: Celery leaves can be bitter, taste them before adding.
- PEEL and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces.
- BREAK up the whole head of garlic into individual cloves. Peel, leave whole. HINT: lightly crushing garlic clove with the back of a kitchen knife loosens the peel.
- ONCE all of your ingredients have been prepared, add to large stockpot large enough to contain all of the ingredients.
- ADD bayleaf and other herbs as you choose.
- ADD water to cover vegetables.
- BRING to a boil, lower to high simmer, cover, checking occasionally. Simmer for about one hour.
- STRAIN your stock. Taste - if you want it stronger, reduce at low simmer, uncovered, until you achieve desired strength.
- ALTERNATIVES: Caramelize all or some of the onion. Oven roast the vegetables. Add or vary the vegetables (I like turnips, for instance). You can also use 'potato water' - water in which you boiled potatoes - as a variation.