Clear Vegetable Stock
Good stock is a practice of reclaiming value from parts of vegetables usually headed for the trash. By keeping a running collection of aromatics, you build a foundation for soups and grains that carries more depth than anything bought in a carton.
Watch your vegetable selection.
Avoid brassicas like broccoli or cauliflower, as they turn the stock bitter during a long simmer. Stick to onions, carrots, celery, leeks, and mushroom stems for a clean finish.
- large stockpot
- fine-mesh strainer
- large bowl
- freezer bag
What goes in.
- 4 lbassorted vegetable scraps (onions, carrots, celery, leeks, mushrooms, parsley stems)
- 3 qtcold water
- 1 tspwhole black peppercorns
- 2bay leaves
Keep it at a whisper
Never let the pot reach a rolling boil. A gentle, lazy simmer prevents the vegetables from breaking down into mush and keeps the final liquid clear rather than cloudy.
The method.
Prep the pot
Place your frozen or fresh vegetable scraps into the stockpot. Add the peppercorns and bay leaves.
Add water
Pour the cold water over the vegetables until they are just submerged. Do not overfill, or the stock will be thin.
Simmer
Bring the water to a boil, then immediately turn the heat to the lowest setting. Maintain a faint shimmer on the surface for one hour.
Strain
Place your strainer over a large bowl. Carefully pour the contents of the pot through the strainer, pressing lightly on the solids to release the final drops of liquid.
Cool
Let the stock cool to room temperature before portioning into containers for the fridge or freezer.
Other turns to take.
Roasted Stock
Toss your vegetables in oil and roast them at 400°F until dark brown before adding the water for a richer, deeper color.
Spicy Base
Add two halved jalapeños or a thumb of ginger to the pot to shift the profile toward southeast Asian flavors.
When it doesn't go to plan.
Keep a dedicated container in your freezer for vegetable trimmings so you always have material ready.
Do not salt your stock while simmering; wait to salt the dish you eventually use it in.
The stock will keep for up to five days in the refrigerator or six months in the freezer.
The ones that keep coming up.
Can I use onion skins?
Yes, they add a beautiful amber color to the stock.
My stock is cloudy, did I do something wrong?
Cloudiness usually happens if the pot was boiling too hard. It does not affect the flavor, but if you want it clear, strain it through a piece of damp cheesecloth.
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