Comment: You’ll want to be sure your vegetables are clean so wash and scrape and remove any bruised or damaged portions, and you’ll want to avoid using vegetables that produce strong flavors such as eggplants, cabbage and turnips. Also, you’ll want to avoid starchy vegetables such as potatoes and peas as they will tend to create a ‘cloudy’ liquid which could distort the final recipe.
Maximum 1 hour
1.5 – 2 quarts
2 quarts of water
6 carrots cut into quarters
3 medium to large onions cut in halves w/outer dry skin removed. If you leave the skin on it will tend to ‘color’ the final broth.
6 celery ribs w/leaves, if available. Yellow is preferred, green may tend to have a strong flavor.
1 tsp salt (optional)
- Everything into a 5 quart stock pot, cover.
- Bring to a boil, lower to a simmer, stirring occasionally and adding water to retain volume as it evaporates. Cook for approx. 2 hours
- Once done, pour thru a strainer, allow to cool.
- Divide what you intend to save into common ice cube trays and 8 ounce quantities into 1 pint zip lock freezer bags and freeze.
- When a recipe calls for 2 ounces, use 2 ice cubes; when a receipt calls for 8 ounces, use one freezer bag and defrost in a micro.