Vegetarian Chicken Stock (#1094)

Serves
Ready
6
2.3
Hours
Prep
Cook
20
Minutes
2
Hours
Categories
Soups Stocks Vegetarian
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Ingredients

  • 4 stalks Celery roughly chopped
  • 6 Carrots scrubbed and roughly chopped
  • 2 Onions peeled and roughly chopped
  • 2 Leeks light green and white parts, well washed
  • 2 cloves Garlic peeled, crushed
  • 4 whole Black Peppercorns
  • 7 sprigs Thyme
  • 7 sprigs Italian Parsley
  • 2 Bay Leaves
  • 1 tsp Paprika smoked
  • 1 tsp Turmeric
  • 1 Sea Salt to taste, omit for no-salt vegetarian stock
  • 4 quarts Water

Directions

  1. Prep the celery, onions, carrot, leak and garlic and add to a large stockpot.
  2. Add the thyme, parsley, bay leaves, peppercorns and cover with about 16 to 18 cups of water.
  3. Bring to a boil over high heat then reduce heat to a simmer, cover and continue simmering for about 2 hours.
  4. Turn off heat and add the smoked paprika and turmeric. Allow to cool.
  5. Pour into a large stainer lined with cheesecloth or a fine-meshed sieve. Press the vegetables to extra the most liquid that you can. Discard the spent solids.
  6. Use as needed, will keep well refrigerated for a couple of days. Or… freeze as desired.
  7. We pour the stock into ice cube trays and freeze into stock cubes. Then place the ice cubes into a large zipper bag and store in the freezer. That way we can handily access as much or as little stock as needed.
  8. A large variety of smoked paprika can be order from amazon.
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