Vegetable Stock

Vegetable Stock

2 to 3 carrots
1 to 2 onions
1 bay leaf
4 to 5 fresh thyme sprigs
1 small bunch of parsley
1 teaspoon “whole” peppercorns
3 to 4 celery stalks

Wash and chop all the vegetables. It is not necessary to peel the vegetables unless it is your preference. Place the chopped vegetables in a large pot with enough water to cover them. Over medium-high heat, bring the water to a slight boil. Then, turn the heat down to medium-low. It is important to stir the pot a few times to circulate all the flavors. The cooking time is approximately 1 hour.

Remove and discard all the vegetables from the pot and put a strainer over a big bowl. Pour the stock through the strainer and into the bowl. The strained stock may now be placed in containers for storage. Allow the stock to cool before storing and placing in the freezer.

Diva Tips:

• The amount of water used will change the stock’s concentration. For example, less water will increase the concentration and more will reduce the concentration whereby the stock will be lighter flavored.
• For more thorough straining, line the strainer with coffee filters or cheese cloth before the pour.
• Ice cube trays work well for freezing stock. When frozen, remove cubes and place them in freezer bags. This way, you can take out as many cubes as necessary and it really saves on defrosting time.
• You’ll need an 8 to 12 gallon stock pot (my preference is a 12 gallon pot).
• Your stock can last in the freezer for up to two months.

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