Follow these steps for perfect results
carrots
rinsed and quartered
celery
rinsed and quartered
onions
peeled and quartered
kombu
parsley stems
bay leaves
thyme
dried
water
cold
Combine carrots, celery, onions, kombu, parsley stems/leaves, bay leaves, and thyme in a large pot.
Add 8 cups of cold water and bring to a boil over high heat.
Reduce heat to low, partially cover, and simmer for 45 minutes.
Pour the stock through a strainer into a clean pot or storage container.
Discard the solid vegetables.
Check for any grit at the bottom of the pot.
For a richer flavor, simmer the strained stock uncovered for about 30 minutes.
Cool, cover, and refrigerate for 4-5 days or freeze for up to 2 months.
Expert advice for the best results
For a deeper flavor, roast the vegetables before simmering.
Don't over-simmer the stock, as it can become bitter.
Add other vegetables like mushrooms, leeks, or parsnips for variety.
Everything you need to know before you start
10 minutes
Can be made several days in advance
Serve in a bowl.
Serve as a base for soups.
Use in sauces and gravies.
Use to cook grains like rice or quinoa.
Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Common in many cultures as a base for soups and sauces.
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