Things You'll Need:
- 2 yellow onions
- 4 qts. water
- 1 bay leaves
- cheesecloth
- permanent markers
- 2 thyme sprigs
- 3 celery stalks
- stockpots
- 1 head garlic
- 5 carrots
- 5 peppercorns
- ladles
- plastic freezer bags
- measuring cups
- roasting pans
- wooden spoons
- 1 red onions
- 3 leeks
- plastic storage containers
- fine mesh sieve
- kitchen utility knives
- Cheesecloth
- 2 Yellow Onions
- Fine Mesh Sieve
- Kitchen Utility Knives
- Ladles
- Measuring Cups
- Plastic Freezer Bags
- Plastic Storage Containers
- Roasting Pans
- Stockpots
- Wooden Spoons
- Permanent Markers
- Permanent markers
- Measuring cups
- 3 celery stalks
- 3 leeks
- 1 bay leaves
- 4 qts. water
- 1 red onions
- 1 head garlic
- 5 carrots
- 5 peppercorns
- 2 thyme sprigs
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Step 1
Preheat oven to 450 degrees F.
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Step 2
Roast carrots, leeks, celery, yellow and red onions, and garlic, uncovered, for 1 hour in a roasting pan.
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Step 3
Transfer the vegetables to a large stockpot.
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Step 4
Add thyme, bay leaf, peppercorns and water. Turn heat to high.
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Step 5
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
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Step 6
Remove from heat. Strain through a fine-mesh sieve.
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Step 7
Use stock or transfer to one or more storage containers.











Comments
1BrandyS said
on 11/10/2008 I save up stock made with my fresh garden scraps. In winter it is a bust of sun into the kitchen.
Anonymous said
on 11/22/2005 Freeze stock in ice cube trays for smaller or individual servings. (Not an original idea, but one I've used a lot).