Vegetable Stock
Directions
- 1Take an entire stock of celery, clean it, and cut it.
- 2Cut two onions, making sure to remove the 'booty part'.
- 3Cut an entire bulb of garlic, leaving the skin on.
- 4Cut ginger with the skin on.
- 5Cut three decently sized carrots.
- 6Add all the chopped vegetables to a large pot that can hold a lot of liquid.
- 7Add a small handful of thyme.
- 8Add about the same amount of rosemary.
- 9Add sage.
- 10Add about two tablespoons of peppercorns.
- 11Add three bay leaves.
- 12Add a small drizzle of oil.
- 13Add salt.
- 14Top off the pot with 12 cups of water.
- 15Simmer on low for one hour with the lid cracked.
- 16Cool the vegetable stock.
- 17Store the vegetable stock in jars.
Ingredients
- 1 stock celery
- 2 onions
- 1 bulb garlic
- 1 ginger
- 3 carrots
- 1 small handful thyme
- 1 small handful rosemary
- 1 small handful sage
- 2 tablespoons peppercorns
- 3 bay leaves
- drizzle oil
- salt
- 12 cups water
Equipment
knifecutting boardpotjar
Tips
- Save this video so you're not buying stock from the box anymore; homemade stock is better.
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