How to make it

  • Put all herbs and vegetables (and chicken, if used) into a very large stock pot. Cover with water.
  • Bring to a boil, then simmer for about an hour. Taste occasionally as it's cooking; you can add salt or additional herbs if you wish.
  • Let cool a bit, then strain the stock into a very large bowl.
  • OPTIONAL: If you have a reason to wish for extra-strong stock for a sauce or other recipe, you can pour some or all of the resulting stock into a saucepan, heat over medium-high heat, and evaporate water out of the solution until it reaches your desired strength.
  • STORAGE: Siphon into jars or other storage containers (large quart-size yogurt containers work well, once the stock has cooled) if you won't be using the stock immediately for a soup or other recipe. Stock keeps very well in the freezer, making delicious homemade soups easy and very fast to make.
  • Tip #1: Stock can be frozen in an ice-cube tray to keep small amounts available for sauces or other recipes requiring a small amount of stock. You may wish to reduce the stock first before doing so. (You can then use this instead of boullion cubes.)
  • Tip #2: It is possible to make a thin bisque soup by pureeing vegetables you strain out of the stock. It is not very flavorful, but can be nice if you're on a special cleansing diet or fast. I generally put the leftover vegetables in my compost heap rather than cooking with them.
  • Tip #3: Once you begin making stocks, you can vary the ingredients according to what you'll be using them for. For instance, in some recipes, a very oniony stock is excellent. As mentioned above, a beet-heavy stock is delicious in vegetarian versions of French onion soup. Be creative and explore the possibilities.

Reviews & Comments 3

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    " It was good "
    bertieb ate it and said...
    An excellent & sensible vegetable stock recipe.
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  • oescrazy1 11 years ago
    Thanks for this recipe! I am going to be needing veggie broth this winter for my soups. And I like it for the liquid in my vegetarian gravy.
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  • zena824 11 years ago
    Nothing like fresh home made stock....
    Was this review helpful? Yes Flag

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