I used to think making stock from scracth was some form of wizardry .
I had no idea where to start or what to do.
But it only took watching a few tutorials on YouTube itself to get a bit of confidence.
Once I began putting it into practice, a new world opened up!
Making stocks from scartch is a HUGE money saver, and you don’t have to worry about any additives or preservatives because you know exactly what you’re putting in your pot.
So today, we’re going over the basics. Enjoy!
Simple Veggie Stock
Cook and Prep Time:2-4 hours (this is completely time dependent- the more time allowed, the more nutrients can be extracted from the ingredients.
- Water (depends on size of pot used)
- Vegetables (carrots, celery, onion, garlic, pepper, salt, tomatoes, scallions, leeks, mushrooms, and leftover stems or scraps)
- Fresh herbs (thyme, rosemary, sage, parsley, cilantro, dill)
- Salt, to taste (optional)
- Pepper (ground or whole peppercorns)
- Clean and rinse vegetables. If they are whole, cut them into smaller pieces so they all can fit in the pot.
- Add all the ingredients to the pot.
- Fill that same pot until it is ¾ filled with water.
- Bring the stock to boil, and then reduce the heat and allow the stock to simmer for 2-4 hours.
- Once done simmering, allow the stock to cool to room temperature.
- Once cooled, scoop out the larger vegetable chunks with a slotted spoon and discard.
- Finally, strain the remaining liquid through a mesh strainer.
- If you plan on storing the stock in the freezer, be sure to leave 1-2 inches near the top of your container, as the stock will expand. The stock can last up to 6 months in the freezer.