Basic Vegetable Stock
This is a low-effort kitchen staple that cleans out your refrigerator. The goal is clarity and depth, pulling the essence out of the vegetables without turning the liquid cloudy or mushy.
The golden rule of clean stock
Avoid broccoli, cauliflower, or Brussels sprouts; they turn stock bitter after 20 minutes of simmering. Focus on the aromatics that provide a clean, steady foundation.
- 8-quart stockpot
- fine-mesh sieve
- large mixing bowl
What goes in.
- 2 tbspneutral oil, such as grapeseed or canola
- 2large yellow onions, roughly chopped with skins left on
- 3large carrots, scrubbed and cut into chunks
- 3celery stalks with leaves, chopped
- 1 headgarlic, sliced in half horizontally
- 1 bunchfresh parsley
- 2bay leaves
- 1 tspblack peppercorns
- 3 qtcold water
Start with a light sear
Sautéing the onions and carrots in oil for five minutes before adding water caramelizes the sugars, moving the stock from thin and watery to deep and rounded.
The method.
Sweat the base
Heat oil in the stockpot over medium heat. Add onions and carrots. Cook for 5–7 minutes until the onions lose their raw edge and take on a pale amber color.
Combine ingredients
Add the celery, garlic, parsley, bay leaves, and peppercorns. Stir to coat them in the oil and release the aromatics.
Add water and simmer
Pour in the cold water. Bring it to a boil, then immediately turn the heat to the lowest setting. The surface should barely shudder; a violent boil will emulsify the vegetables and leave you with a murky stock.
Extract
Simmer uncovered for 45 minutes. Do not stir it.
Strain
Place the sieve over a large bowl and pour the contents carefully. Press on the solids with the back of a spoon to release the remaining liquid, then discard the spent vegetables.
Other turns to take.
Mushroom Umami
Add 4-5 dried shiitake mushrooms to the pot to add a deep, savory richness perfect for mushroom-based risottos.
Roasted Stock
Roast the vegetables in the oven at 400°F (200°C) until browned before starting the simmer for a darker, more intense flavor profile.
When it doesn't go to plan.
Keep a gallon-sized freezer bag in your freezer to collect clean vegetable trimmings like onion ends, celery leaves, and carrot peels until you have enough to make a batch.
Always use cold water; it allows the temperature to rise slowly, drawing out the flavor gradually.
If you want to keep the stock for later, portion it into quart-sized containers and freeze for up to three months.
The ones that keep coming up.
Why shouldn't I add salt during the simmer?
Salt the final dish you are cooking with the stock, not the stock itself. This allows you to control the seasoning levels for each specific recipe.
Can I use potato skins?
Avoid them. They release starch, which will make your stock cloudy and give it a gritty texture.