Vegetable Stock

Vegetable BrothI prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings.

Ingredients
10 quarts water
2 onions, cut in 8 wedges each
1 leek, cut in half and then sliced lengthwise (I only use the white and light green part)
1 fennel bulb, cut in 8 wedges
6 carrots, cut in 3″ chunks
4 celery stalks, cut in 3″ chunks
4 garlic cloves, peeled and halved
12 parsley stems and leaves
12 thyme springs
2 bay leaves
1/4 tsp peppercorns

Directions
1. Add all ingredients to a 12-quart stock pot. Bring to a boil and reduce to a simmer. Simmer for 4-6 hours, stirring occasionally and adding water as necessary. Remove from heat, cool to room temperature and refrigerate or freeze.

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