Recipe

Rich Vegetable Stock Recipe

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Ingredients

6-8 peppercorns .
12 c water .
1 tsp salt .
1 bay leaf .
2-3 lbs vegetable peels (enough to fill a 1 gallon zippy bag)

Directions

Step #1 I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredents.
Step #2 Basically, I just fill a gallon baggie & use that & the weight of the baggie just depends on what kinds of trimmings I've put in during the week.
Step #3 I keep a gallon freezer baggie in the freezer & dump my veggie trimmings in it after each meal I cook.
Step #4 In no time at all, maybe a week or two, the bag is full & ready to use for making stock.
Step #5 Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf & peppercorns.
Step #6 Add 8 c of water & see where your water level is.
Step #7 Remember it.
Step #8 This is the point where you will refill after reducing.
Step #9 Go ahead & add the other 4 c of water & the salt.
Step #10 Resist the urge to stir! Bring to a nice simmer over high heat, then reduce heat to maintain the simmer.
Step #11 Never ever stir! You can use the back of a wooden spoon to carefully push the veggies down into the liquid every now & then, but don't stir.
Step #12 If you do, your stock will come out cloudy.
Step #13 By resisting the urge to stir, your stock will be crystal clear & beautiful.
Step #14 If it does cloud up, it's still good, just not nearly as pretty.
Step #15 When the liquid has reduced by 4 c, add another 4 c of water & continue to simmer.
Step #16 Do this 2 more times, for a total of 3 times.
Step #17 You are essentially reducing the water 100% by reducing by a third three times.
Step #18 After the final reduction, remove this from heat & strain through a collander.
Step #19 Squeeze all of the stock out of the veggies, then discard the veggies.
Step #20 Strain the stock through a sieve, & then strain again through a fine mesh.
Step #21 I use a permanent coffee filter for this step.
Step #22 At this point, I pour the stock off into plastic c in 8 oz portions.
Step #23 Let cool completely at about room temp, then freeze.
Step #24 Cooling your stock off too quickly results in clouding.
Step #25 When the stock is frozen, wrap it in parchment or wax paper, I pop each stock "cube" out of its c, & put all the stock into a big gallon freezer bag.
Step #26 To reconstitute, melt an 8 oz portion of the frozen stock, add an equal amount of water & a tsp of salt.
Step #27 Stir well to dissolve the salt.
Step #28 The stock will keep in the fridge for up to a week.
Step #29 I use this stock for rice, sauces, soups, etc.
Step #30 If the recipe calls for water & it's a savory dish, I use stock instead.
Step #31 It can also be substituted for chicken stock in most cases.
Step #32 This recipe makes 8 c of stock & dilutes to 16 c.
Step #33 Don't worry if you're not a big veggie eater.
Step #34 I live alone & cook for 1, & I don't eat as many veggies as I should, & still I have enough trimmings to make stock every 7 to 14 days.
Step #35 My bags are usually full of onion & garlic skins, celery ends, pepper ends & seeds & membranes, onion ends, cucumber ends & peels, salad trimmings, & herb stems.
Step #36 The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.
Enjoy the Rich Vegetable Stock recipe

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