Vegetable Stock

Updated at: Wed, 16 Aug 2023 21:10:49 GMT

Step 1

Preheat over to 350 degrees. Cut and prepare all vegetables

Step 2

Combine the vegetables in 1-2 large roasting pans. Roast for about 45 minutes, until vegetables are browned. Turn vegetables halfway if necessary to prevent burning.

Step 3

Add the cooked vegetables to a large stock pot. Fill the stockpot to just cover all the vegetables, ~ 5L. Add herbs, and simmer on low heat for 5 hours. No need to stir.

Step 4

Strain the stock through a large strainer into a large bowl. Use the back of a spoon to coax all the liquid out of the vegetables. Once the large vegetables are removed, continue to strain the stock through a cheesecloth 2-4 more times, until the clarity is sarisfactory and there is no more debris floating in your stock.

Step 5

Label your mason jars, then ladle or pour the stock into jars until they are 2/3 full. Cover and refrigerate. After 24 hours, place jars in the freezer, where they will keep for ~3 months.

Step 6

Tips: 1. To make chicken stock, use 5-8 lbs of chicken bones and use 6-7 L of water. Cover the raw chicken bones with 1/2 a can of tomato paste and 1-2 tbsp flour. Roast alongside the vegetables. Best to simmer for ~8 hours for chicken stock. 2. Don’t place the jars straight into the freezer while they contain the hot stock - the cold shock will crack them.

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