Vegetable Stock

60 mins
Serves 1
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Directions

  1. 1Take an entire stock of celery, clean it, and cut it.
  2. 2Take an entire stock of celery, clean it, and cut it.
  3. 3Take an entire stock of celery, clean it, and cut it.
  4. 4Cut two onions, making sure to remove the 'booty part'.
  5. 5Cut two onions, making sure to remove the 'booty part'.
  6. 6Cut two onions, making sure to remove the 'booty part'.
  7. 7Cut an entire bulb of garlic, leaving the skin on.
  8. 8Cut an entire bulb of garlic, leaving the skin on.
  9. 9Cut an entire bulb of garlic, leaving the skin on.
  10. 10Cut ginger with the skin on.
  11. 11Cut ginger with the skin on.
  12. 12Cut ginger with the skin on.
  13. 13Cut three decently sized carrots.
  14. 14Cut three decently sized carrots.
  15. 15Cut three decently sized carrots.
  16. 16Add all the chopped vegetables to a large pot that can hold a lot of liquid.
  17. 17Add all the chopped vegetables to a large pot that can hold a lot of liquid.
  18. 18Add all the chopped vegetables to a large pot that can hold a lot of liquid.
  19. 19Add a small handful of thyme.
  20. 20Add a small handful of thyme.
  21. 21Add a small handful of thyme.
  22. 22Add about the same amount of rosemary.
  23. 23Add about the same amount of rosemary.
  24. 24Add about the same amount of rosemary.
  25. 25Add sage.
  26. 26Add sage.
  27. 27Add sage.
  28. 28Add about two tablespoons of peppercorns.
  29. 29Add about two tablespoons of peppercorns.
  30. 30Add about two tablespoons of peppercorns.
  31. 31Add three bay leaves.
  32. 32Add three bay leaves.
  33. 33Add three bay leaves.
  34. 34Add a small drizzle of oil.
  35. 35Add a small drizzle of oil.
  36. 36Add a small drizzle of oil.
  37. 37Add salt.
  38. 38Add salt.
  39. 39Add salt.
  40. 40Top off the pot with 12 cups of water.
  41. 41Top off the pot with 12 cups of water.
  42. 42Top off the pot with 12 cups of water.
  43. 43Simmer on low for one hour with the lid cracked.
  44. 44Simmer on low for one hour with the lid cracked.
  45. 45Simmer on low for one hour with the lid cracked.
  46. 46Cool the vegetable stock.
  47. 47Cool the vegetable stock.
  48. 48Cool the vegetable stock.
  49. 49Store the vegetable stock in jars.
  50. 50Store the vegetable stock in jars.
  51. 51Store the vegetable stock in jars.

Ingredients

  • 1 stock celery
  • 1 stock celery
  • 1 stock celery
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 small handful thyme
  • 1 small handful thyme
  • 1 small handful thyme
  • 1 small handful rosemary
  • 1 small handful rosemary
  • 1 small handful rosemary
  • 1 small handful sage
  • 1 small handful sage
  • 1 small handful sage
  • 2 tablespoons peppercorns
  • 2 tablespoons peppercorns
  • 2 tablespoons peppercorns
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • salt
  • salt
  • salt
  • 12 cups water
  • 12 cups water
  • 12 cups water

Equipment

knifecutting boardpotjar

Tips

  • Save this video so you're not buying stock from the box anymore; homemade stock is better.
Vegetable Stock | Clip Recipe