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.
Liquid Gold 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 8 peppercorns one teaspoon salt cold water
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.