Roast carrots, leeks, celery, yellow and red onions, and garlic, uncovered, for 1 hour in a roasting pan.
Step3
Transfer the vegetables to a large stockpot.
Step4
Add thyme, bay leaf, peppercorns and water. Turn heat to high.
Step5
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Step6
Remove from heat. Strain through a fine-mesh sieve.
Step7
Use stock or transfer to one or more storage containers.
Tips & Warnings
Cut the vegetables to fit in your roasting pan.
If you don't have a fine-mesh sieve, use cheesecloth over a large bowl or another stockpot.
Vegetables will be well-browned when fully roasted.
It's helpful to label and date all stored items.
If storing the stock, refrigerate, uncovered, until cold, then cover and store in the refrigerator (up to one week) or the freezer (up to three months).
Comments
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).