Homemade Vegetable Stock
Vegetable stock (broth) is one of the easiest things to make at home! Use it in all your favorite recipes calling for broth.
Servings: 12
Ingredients
- 4 carrots
- 2 ribs celery
- 2 onions
- 1 bulb garlic
- 2 bay leaves
- handful fresh parsley
- 3 sprigs fresh thyme
- 2 teaspoons fine sea salt
- 1 teaspoon black peppercorns
- Water
Instructions
- Wash and roughly chop vegetables (no need to peel). Add to a large stockpot. Add enough water to cover vegetables, about 1 quart per pound of vegetable.
- Set over high heat and bring to a boil. This can take as long as 20 minutes, depending on how much broth you are making and your stove efficiency.
- Once boiling, reduce heat to low, cover, and simmer for 1 hour.
- After 1 hour, turn off heat and let cool slightly. Strain stock into containers, or strain into a large bowl and portion from there.
- Let cool to room temperature, then store in the refrigerator for up to 4 days or freezer for 6 months, until ready to use.
Notes
- If freezing, make sure to leave 2 inches of headspace in containers to allow for expansion and prevent containers from cracking.
