Did you know you can make your own Broths and save lots of money plus it's all Natural and you can leave out the salt, or use very little.
I never plan on making a stock; it just happens when I've accumulated enough vegetable trimmings. But I always start with carrot, celery, onion, garlic, tender herbs, and bay leaves. I will toss in corncobs, parsnip,
parsley stems, mushroom stems, fennel, and asparagus if I have them, but I don't go out of my way to get them if I don't.
stock with a strong off-putting flavor. Also, avoid strong herbs such as sage, rosemary, or too much marjoram.
more robust and better suited for heartier recipes.
What you Need:
1 large onion -- white or yellow onion, quartered
2 medium carrots -- roughly chopped
2 celery stalks -- roughly chopped
5 garlic cloves
2 bay leaves
1 Handful herbs -- (parsley, dill, thyme, chives, oregano, etc.)
4 cups vegetable trimmings -- (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
3 quarts water
Toss all ingredients in a large stockpot and cover with water. Bring to a
boil, then simmer for 1 hour, until vegetables are soft. Strain through a
sieve (pressing the vegetables down will extract more liquid and flavor
but may muddy the stock). Refrigerate and use for up to 3 or 4 days, or
freeze in a sealed container for longer storage.
MAKES APPROXIMATELY 2 QUARTS