Ingredients

The following ingredients have 8 Servings
  • 1 large yellow onion, quartered through the root
  • 2 large carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large leek, washed and roughly chopped
  • 3 cloves garlic, peeled and crushed with the back of your knife
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon coarse salt
  • 1 teaspoon black peppercorns
  • 3 quarts cold water

Instruction

  • Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
  • Let stock cool and strain into clean containers.
  • Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.