Ingredients
- 2 yellow onions cut into quarters - leave the skin on
- 4 or 5 celery stalks chopped
- 4 or 5 small carrots don't bother peeling the carrots, chopped
- 4 garlic cloves smashed, peel left on
- a small handful of fresh parsley
- a few sprigs of fresh thyme
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- ½ teaspoon sea salt optional, of course
- 10 cups of water 2.35 liters
Instructions
- This is really easy. All you do is place the veggies in a large pot, add the water and bring to a boil.
- Turn the heat to low and simmer for one hour, uncovered.
- Take out the veggies with a slotted spoon and strain the stock through a fine sieve.
- Let cool and then refrigerate or freeze (or do a combination of the two). If refrigerating, use within a week.