Total time: 1 hour | Makes a scant 2 quarts stock
- 2 quarts water
- 1 pound onions, coarsely chopped
- ½ pound carrots, coarsely chopped
- ½ pound celery, coarsely chopped
- 1 leek leaf
- 1 large sprig parsley, or 2 parsley stems
- 1 sprig thyme
- 1 bay leaf, preferably fresh
- 1 teaspoon whole peppercorns
Step 1In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.
Step 2Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.
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