Fridge-cleaner Vegetable Stock
Recipe Description
Maybe some might think I don't take vegetable stock seriously, but I do. I don't, however, feel it needs any sort of exact science.Ingredients
- bay leaf|bay leaves
- pepper|black peppercorns
- potatoes
- celery
- carrot
- onions
- parsley
- garlic (I love garlic, but you may not, so this — as all other ingredients — is optional)
- any other bit or cast-off part of vegetables|vegetable you happen to have around
- any old fresh herbs you have lying around that are not sightly enough to use — even dried is not a crime if you don't have any fresh
- salt to taste (I use none, and then salt the stock as I need/use it)
- Coarsely chop your vegetables (don't get carried away)
- Grab the largest pot you have
- Throw in all your ingredients
- Fill with water
- Bring to a boil, then simmer for several hours (you can't really simmer this too long)
- Allow to cool once you are tired of watching it simmer
- Strain using a cheesecloth or dish towel in a colander (you may have to do this in batches depending how huge your pot is — mine is insanely large)
- Freeze in usable portions — I like to mix it up into 1-cup portions, "stock cubes" in an ice-cube tray and "soup-sized" portions
This article uses material from the "Fridge-cleaner Vegetable Stock" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
