Wednesday, May 21, 2008

Veggie Stock

As per Laura's request, here's how I did my veggie stock:

4 large over ripe tomatoes cut in half
3 stalks of celery, chopped including leaves
2 large onions quartered
6 cloves garlic, peeled
3 large carrots, cut in to chunks
1 T peppercorns

Place all of these in large crock pot. Cover with water. Simmer overnight. salt to taste.

It really is *that* easy to make your own stock. I got a tip from someone else to save all your veggie peelings and chunks you cut off throughout the week and use that as the veggie base for the stock. This would give a large variety of flavors as it would change each time.

I was actually out of carrots when I made stock the other day, so I added some asparagus.

This is also my basic recipe when making chicken stock, as well, except I add in several chicken thighs. Cooking the chicken this way poaches and makes it super tender. It's a fabulous way to get shredded cooked chicken for a dish and have plenty of stock. It really kills two birds with one stone.

1 comment:

Thanks and have a great day!