Vegetable Stock from Kitchen Scraps
Cook Time 4 hours
Total Time 4 hours
Servings 8
Ingredients
- 1 (quart) size ziploc bag filled with scraps like carrot ends/peelings, celery ends/leaves, onion skins
- 2 bay leaves
- 20 peppercorns
- water to fill about an inch below the top of pot
- sea salt to taste
Instructions
- Place all ingredients into a 4 or 5 quart stockpot and bring to a boil. Reduce heat to a simmer, cover, and let cook for about 4 hours. Check seasoning and add salt if needed. You can also just omit it completely. Strain the stock through a piece of cheesecloth placed over a colander or large strainer on top of a large bowl. Let the stock cool completely, then either refrigerate or freeze until ready to use.