The Stock
the stock
OtherOtherEasy30 min
Ingredients
Servings
4
- 2 carrots, peeled and diced
- 1 celery stock, plus some leaves, chopped into small pieces
- 1 turnip, peeled and diced
- 2 bay leaves
- 4 parsley branches
- 3 thyme branches
- 8 cup cold water
- 5 tsp dried sage leaves or 5-6 fresh sage leaves
- 5 tsp salt
Instructions
- 1
Use a large pot to hold all of the ingredients plus a lot of water.
- 2
Add the mirepoix vegetables, herbs, and spices to the pot.
- 3
Add enough water to fully submerge the bones and vegetables, typically around 10 cups.
- 4
Simmer the ingredients.
- 5
Strain the stock through a fine mesh strainer to remove the vegetables and peppercorns.
Tags
americanother
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