Stock
1 Hour +
〰️
1 Hour + 〰️
Ingredients
2 medium carrots, roughly chopped
2 onions, quartered (no need to peel if they're clean)
1 cup of old veggie scraps (ends of celery, leek tops, mushroom stems, etc.)
1-2 bay leaves
A few sprigs of thyme
A handful of parsley (stems are great for this)
1 teaspoon black peppercorns
1 tablespoon salt (adjust to taste)
Optional: Chicken/ beef bones from a leftover roast (ensure they're clean of any meat or skin remnants)
8 cups (about 2 liters) of water, or enough to cover all ingredients in the pot
Method
Prepare the Ingredients: Gather and prepare all your vegetables and herbs. There's no need for precision with chopping since everything will be strained out in the end.
Combine Ingredients: In a large stockpot, combine the carrots, onions, any veggie scraps you have, bay leaves, thyme, parsley, black peppercorns, and salt. If using, add the chicken bones/ beef bones at this stage.
Add Water: Pour in enough water to cover all the ingredients by an inch or so. The exact amount may vary depending on the size of your pot and the amount of ingredients you have.
Bring to a Simmer: Place the pot over medium-high heat and bring to a gentle boil. As soon as it boils, reduce the heat to low, allowing the stock to simmer gently. Too vigorous a boil can make the stock cloudy.
Simmer: Let the stock simmer for at least 1 hour, though 2-3 hours will develop more flavour. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.
Strain the Stock: After simmering, remove the pot from the heat. Use a large sieve to strain the stock into a large bowl or another pot, discarding the solids.
Cool and Store: Allow the stock to cool to room temperature before transferring it to storage containers. Stock can be refrigerated for up to 4 days or frozen for up to 3 months.
Notes
Keep a bag in your freezer where you can save veggie scraps specifically for making stock. This can include the ends of onions, carrots, celery, and herbs. Any time i’m cooking I keep a bowl next to me for veg scraps that I then freeze ready for stock.
Chicken Bones: Adding chicken/ beef bones will enrich the stock with gelatin, making it richer and more flavorful. Keep your bones after roasts!
Reducing Waste: Homemade stock is an excellent way to use up vegetables that are past their prime but still good for cooking.