155
102.9296875
I successfully completed my first week at culinary school (with only one very minor knife incident). All week long we made stock - the flavor base for everything from soups and sauces to rice and grains. After about 30 minutes of the stock simmering, you'll be thankful you spent all that time chopping - an amazing, comfort aroma filled my kitchen! This recipe makes one gallon - can it or divide up and freeze. Cup for cup it's 150% cheaper and has almost 600% less sodium. Go forth and flavor the world!
156
103.59375
Sachet - different than a bouquet garni which has aromatics wrapped in a leek leaf.
156
103.59375
An approximate 1/2" dice.
156
103.59375
For maximum flavor extraction, cut the vegetable in a 1/2"-1" dice.
156
103.59375
The bubbling stuff is the stuff to skim off to ensure you have the clearest stock possible.

Vegetable Stock

February 2, 2014

30 min or less active, fall, gluten-free, misc, spring, summer, vegan, winter

I successfully completed my first week at culinary school (with only one very minor knife incident). All week long we made stock - the flavor base for everything from soups and sauces to rice and grains. After about 30 minutes of the stock simmering, you'll be thankful you spent all that time chopping - an amazing, comfort aroma filled my kitchen! This recipe makes one gallon - can it or divide up and freeze. Cup for cup it's 150% cheaper and has almost 600% less sodium. Go forth and flavor the world!

Information

Servings: Makes 1 gallon (16 cups), 1 cup per serving
Time: About 30 minutes active; 1 1/2 hours total
Price: About $6.00 total; $0.38 per cup
Nutrition (per serving):
Calories: 64.4
Protein: 2.3g
Fat: 0.32g
Saturated fat: 0g
Carbohydrates: 14.6g
Fiber: 3.2g
Sodium: 48.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • Adapted from The Professional Chef, 9th Ed.
  • 4 parsley stems
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tsp peppercorns, slightly cracked
  • cheesecloth
  • kitchen twine
  • 2 lb carrots, peeled and cut into 1/2" dice
  • 1 lb celery, ends trimmed and cut into 1/2" dice
  • 1 lb onions (about 2 large), peeled and cut into 1/2" dice
  • 1/2 lb mushrooms, cleaned well and sliced
  • 1 bulb garlic, cloves peeled and left whole

Preparation

  1. Make a sachet - lay parsley stems, bay leaf, thyme sprig and peppercorns in a rectangle of cheesecloth. Tie up tightly with kitchen twine.
  2. In a large pot, add the sachet, all the chopped vegetables, and five quarts of water. Heat on high until the liquid starts to boil. Turn to medium-low and simmer one hour. Periodically skim the top of the mixture.
  3. Strain and let cool. Use immediately, or can or freeze.

3 thoughts on “Vegetable Stock

    1. Adrienne Capps Post author

      Thanks for your comment, Howard. You don’t always need to can stock. You can also freeze. To keep it safe, you just need to bring it down to 41 degrees F or less within four hours.

      Best,
      Adrienne
      Founder, Vegetarianized.com

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Website Protected by Spam Master