1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Place all ingredients in a large pot and bring to a boil.
3. Use a large spoon to skim off any foam, then turn down the heat to a simmer. Continue to simmer gently for 3-4 hours, skimming off foam as necessary.
4. Pour the finished stock through a mesh strainer into a large bowl or container. Discard solids.
5. Allow to cool for about half an hour, then refrigerate uncovered. (Stock will cool faster if you divide it into several smaller containers.)
6. After the stock has been in the refrigerator for 8 hours, scrape off the congealed fat on top and discard. Stock will keep in a sealed container in the refrigerator for about 3 days or in the freezer for 2-3 months.
7. Heat to a boil before use.
Ingredients
Directions
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Place all ingredients in a large pot and bring to a boil.
3. Use a large spoon to skim off any foam, then turn down the heat to a simmer. Continue to simmer gently for 3-4 hours, skimming off foam as necessary.
4. Pour the finished stock through a mesh strainer into a large bowl or container. Discard solids.
5. Allow to cool for about half an hour, then refrigerate uncovered. (Stock will cool faster if you divide it into several smaller containers.)
6. After the stock has been in the refrigerator for 8 hours, scrape off the congealed fat on top and discard. Stock will keep in a sealed container in the refrigerator for about 3 days or in the freezer for 2-3 months.
7. Heat to a boil before use.