Roasted Vegetable Stock
A good stock relies on the contrast between the sweetness of caramelized vegetables and the bitterness of a hard sear. Skip the scraps bin for this one; use whole, fresh vegetables to ensure the flavor is balanced and clean.
The darker the char, the deeper the color.
Do not crowd your sheet pans. If the vegetables steam instead of roast, you will lose the necessary depth of flavor.
- large rimmed baking sheet
- heavy-bottomed stockpot
- fine-mesh strainer
- large spoon
What goes in.
- 3 lbyellow onions, skin on, quartered
- 1 lbcarrots, scrubbed and cut into 2-inch chunks
- 1 lbcelery stalks, including leaves, cut into 2-inch pieces
- 1 headgarlic, halved crosswise
- 2 tbspneutral oil, such as grapeseed or canola
- 4dried bay leaves
- 1 tspwhole black peppercorns
- 3 qtcold water
Maillard reaction focus
High heat until the edges of the onions and carrots turn mahogany brown is the load-bearing step for the final color and complexity of your stock.
The method.
Preheat and prep
Heat your oven to 425°F (220°C). Toss the onions, carrots, celery, and garlic with the oil on a large rimmed baking sheet.
Roast
Spread the vegetables in a single layer. Roast for 45 minutes, tossing halfway through, until the onions are deeply browned and the carrots have softened edges.
Deglaze
Transfer the roasted vegetables to a stockpot. Add a splash of water to the hot baking sheet and scrape up the browned bits with a spoon, pouring the liquid into the pot.
Simmer
Add the bay leaves, peppercorns, and cold water. Bring to a gentle boil, then immediately reduce to a low simmer. Cook for 1 hour, uncovered.
Strain
Place a fine-mesh strainer over a large bowl or container. Carefully pour the stock through, pressing lightly on the solids to extract the liquid, then discard the spent vegetables.
Other turns to take.
Umami boost
Add two sheets of kombu or a few dried shiitake mushrooms to the pot during the simmer for a grounded, earthy quality.
Herb heavy
Toss a bunch of parsley stems or thyme sprigs into the pot during the final 20 minutes of simmering.
When it doesn't go to plan.
Leave the onion skins on; they impart a deep amber hue to the finished stock.
Always start with cold water to slowly draw out the vegetable sugars.
Freeze the stock in ice cube trays for easy portioning when you only need a small amount for deglazing a pan.
The ones that keep coming up.
Can I use brassicas like broccoli or cauliflower?
Avoid them. Cruciferous vegetables turn bitter and sulfurous when boiled for long periods, which will ruin the flavor of your stock.
How long does this keep?
It will stay fresh in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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