Ingredients

The following ingredients have 4 Servings
  • 1 fennel bulb (stalk and fronds)
  • 3-4 stalks celery (stalks and leafy tops)
  • 1-2 shallots (or leek)
  • 2-3 carrots (unpeeled, roughly chopped)
  • 1 large onion (with skins, roughly chopped)
  • 1 bunch fresh thyme sprigs
  • 1 bunch fresh chives
  • 2 fresh bay leaves
  • 1 tablespoon whole black peppercorns
  • 8 cups water

Instruction

  • To a large stock pot or dutch oven, add the vegetables, herbs, and peppercorns.  Add the water.
  • Cover and simmer over medium-low heat for 1-2 hours. Strain and transfer the stock to an airtight container(s). Refrigerate for 1 week or freeze for 2-3 months.