Look, I’m going to tell you about how I make vegetable stock every week. It’s super easy to make and has kicked the cooking we do around here up to the next level. Why use water when you can use liquid gold? That’s what we call it, “Liquid Gold.” Here’s how I made it today.
2 questionable carrots, peeled (Alice Water’s says so, that’s why)
1 onion, cut in half, peel on
1 head garlic, cut in half, peel on
old leek tops
celery heart and leafy tops leftover from other stuff
half bunch parsley
third bunch thyme
one teaspoon salt
I threw all this in a stock pot that holds eight quarts and I filled it up to the six quart mark with cold water. Boil, then simmer. I simmered for an hour and fifteen minutes but start tasting it around forty five minutes in. An hour is my usual simmer time. Cool and strain.