Basic Vegetable Stock
A good stock relies on what you have on hand, turning kitchen scraps into a concentrated foundation for soups, grains, or sauces. It is a slow process that rewards patience with a clear, clean-tasting broth.
The quality of your water and produce determines the outcome.
Avoid starchy vegetables like potatoes or brassicas like broccoli, which can make the stock cloudy or acrid. Focus on hardy aromatics that provide depth without overwhelming the liquid.
- 8-quart stockpot
- fine-mesh strainer
- large bowl for cooling
What goes in.
- 2 tbspneutral oil
- 3yellow onions, skin-on, chopped
- 4carrots, scrubbed and roughly chopped
- 4celery stalks with leaves, chopped
- 1 headgarlic, halved crosswise
- 1 handfulfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
- 3 qtcold water
Managing the Bubble
Keep the pot at a constant, barely visible simmer where only a few bubbles break the surface. A rolling boil will emulsify the vegetable solids into the water, resulting in a cloudy, gritty broth.
The method.
Sear the base
Heat oil in the stockpot over medium-high heat. Add the onions, carrots, and celery. Cook until the onions brown at the edges, about 8 minutes.
Combine
Add the garlic, parsley, bay leaves, and peppercorns. Pour in the cold water.
Simmer
Bring the water to a boil, then immediately turn the heat to low. Cover partially and let it simmer for 60 minutes.
Strain
Place a fine-mesh strainer over a large bowl. Carefully pour the contents of the pot through the strainer. Press lightly on the solids with a wooden spoon to extract the liquid, then discard the spent vegetables.
Cool
Let the stock cool to room temperature before transferring to jars for the refrigerator or freezer.
Other turns to take.
Roasted Stock
Toss vegetables in oil and roast at 400°F (200°C) until deeply caramelized before adding to the pot to produce a darker, more intense flavor.
Mushroom-Forward
Add 4 ounces of dried shiitake or cremini mushrooms to the pot for an earthy, deep depth of flavor.
When it doesn't go to plan.
Keep a freezer-safe bag in your freezer and add clean vegetable trimmings—onion skins, carrot peels, celery ends—until you have enough to make a batch.
Do not add salt during the simmering process; wait until you use the stock in your final dish to control the seasoning.
Cool the stock quickly by placing the bowl in an ice bath to maintain freshness.
The ones that keep coming up.
Why use cold water instead of hot?
Cold water helps extract the flavors from the vegetables gradually as the temperature rises, resulting in a cleaner flavor profile.
Can I freeze this?
Yes. It keeps in the freezer for up to three months. Use ice cube trays for smaller portions or freezer-safe containers for bulk storage.
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