How much does it make? This recipe makes about 2 liters, but you can adjust this by adding more water and more ingredients. It’s definitely not an exact science, so don’t worry too much about it!
How long does it take? It depends. You can simmer the stock for a couple of hours, or slow cook it for 8 hours. Again, it’s not an exact science.
2-3 onions, roughly chopped (no need to peel them)
4-5 carrots, roughly chopped into chunks (no need to peel them or cut the ends off)
4 celery sticks, roughly chopped, use the leaves too!
1 leek, roughly chopped
1 garlic bulb, roughly chopped (or simply separate the cloves and crush with the flat side of a knife)
Fresh herbs (whatever you’ve got)
8 cups/2 liters/68 fluid ounces water
Pinch of salt and pepper, (or a handful of peppercorns)
1
Place all ingredients into a large stock pot, cover, and bring to a simmer over a medium heat
2
Leave to simmer gently for at least 2 hours
3
Cool and drain, then discard the vegetables
4
Either use the stock right away, or pour into freezer-safe containers to store in the freezer until a later date
Ingredients
2-3 onions, roughly chopped (no need to peel them)
4-5 carrots, roughly chopped into chunks (no need to peel them or cut the ends off)
4 celery sticks, roughly chopped, use the leaves too!
1 leek, roughly chopped
1 garlic bulb, roughly chopped (or simply separate the cloves and crush with the flat side of a knife)
Fresh herbs (whatever you’ve got)
8 cups/2 liters/68 fluid ounces water
Pinch of salt and pepper, (or a handful of peppercorns)