Ingredients:
- 2 medium onions, halved
- 4 medium carrots, chopped
- 1-2 celery stalks, chopped
- Optional: leek or fennel tops, chopped
- 1 garlic bulb, halved
- Handful of fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10-12 cups filtered water
Instructions:
- In a large pot, combine onions, carrots, celery, leek or fennel tops (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.
- Bring to a boil over high heat.
- Reduce heat, cover the pot, and simmer gently for 1 hour.
- Strain the stock through a fine-mesh sieve or cheesecloth, discarding the vegetables.
- Season the stock to taste with additional salt and pepper, if desired.
Tips:
- The stock can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
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