The amazing thing about stock is that it is soo very versatile, you can freeze it, cook it, drink it, eat it and its so easy to make. Its also a great way to use up those organic vegies that you don't want to go to waste, but haven't had the time to use.
2 large organic brown onions, halved, coarsely chopped
2 organic carrots, peeled, coarsely chopped
4 organic celery sticks, coarsely chopped
3L (12 cups) cold water
6 fresh organic parsley stalks
10 whole organic black peppercorns
3 dried organic bay leaves
- Place all the vegetables in a pot, cover with water. Cook for 5 minutes.
- Add the, parsley, peppercorns and bay leaves and bring to the boil. Use a fine-slotted spoon or fine metal sieve to remove any scum that rises to the surface. Reduce heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly.
- Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool to room temperature.
- Cover the stock with plastic wrap or place in an airtight container and store in the fridge. Use stock as required.
- To freeze: Transfer to a freezer-proof container. Label, date and freeze for up to 3 months. Place in the fridge overnight to thaw.