Homemade Vegetable Stock

90 mins
Serves 1
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Directions

  1. 1Dump the vegetable scraps, half a lemon, and one chicken bone into a large pot and fill it with water.
  2. 2Dump the vegetable scraps, half a lemon, and one chicken bone into a large pot and fill it with water.
  3. 3Dump the vegetable scraps, half a lemon, and one chicken bone into a large pot and fill it with water.
  4. 4Season with salt and peppercorns.
  5. 5Season with salt and peppercorns.
  6. 6Season with salt and peppercorns.
  7. 7Bring the water to a boil.
  8. 8Bring the water to a boil.
  9. 9Bring the water to a boil.
  10. 10Cover the pot with a lid and turn the heat down to low.
  11. 11Cover the pot with a lid and turn the heat down to low.
  12. 12Cover the pot with a lid and turn the heat down to low.
  13. 13Let it simmer for at least an hour, or about an hour and a half.
  14. 14Let it simmer for at least an hour, or about an hour and a half.
  15. 15Let it simmer for at least an hour, or about an hour and a half.
  16. 16Taste the stock and add more salt if needed.
  17. 17Taste the stock and add more salt if needed.
  18. 18Taste the stock and add more salt if needed.
  19. 19Place a strainer over a large bowl and pour all the stock into the bowl.
  20. 20Place a strainer over a large bowl and pour all the stock into the bowl.
  21. 21Place a strainer over a large bowl and pour all the stock into the bowl.

Ingredients

  • vegetable scraps
  • vegetable scraps
  • vegetable scraps
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 chicken bone
  • 1 chicken bone
  • 1 chicken bone
  • salt
  • salt
  • salt
  • peppercorns
  • peppercorns
  • peppercorns

Equipment

large potlidstrainerlarge bowl16-ounce containers

Tips

  • Under-season the stock initially to allow its natural flavors to develop, then adjust after tasting.
  • You can use whatever vegetable scraps you have on hand.