Directions
- 1Dump the vegetable scraps, half a lemon, and one chicken bone into a large pot and fill it with water.
- 2Season with salt and peppercorns.
- 3Bring the water to a boil.
- 4Cover the pot with a lid and turn the heat down to low.
- 5Let it simmer for at least an hour, or about an hour and a half.
- 6Taste the stock and add more salt if needed.
- 7Place a strainer over a large bowl and pour all the stock into the bowl.
Ingredients
- vegetable scraps
- 0.5 lemon
- 1 chicken bone
- salt
- 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.
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