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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!
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Sachet - different than a bouquet garni which has aromatics wrapped in a leek leaf.
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An approximate 1/2" dice.
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For maximum flavor extraction, cut the vegetable in a 1/2"-1" dice.
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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!
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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.

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