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Categories:
onion carrot celery parsnip leek black garlic bay leaves basil thyme rosemary parsley cold water salt
Viewed: 26 - Published at: 9 years agoIngredients
- 3 cups chopped onion
- 2 cups chopped carrot
- 2 cups chopped celery
- 2 cups chopped parsnip
- 1 cup chopped leek
- 12 black peppercorns
- 4 unpeeled garlic cloves
- 3 bay leaves
- 1 basil sprig
- 1 thyme sprig
- 1 rosemary sprig
- 1 parsley sprig
- 5 quarts cold water
- 1 teaspoon salt
Method
- Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.
- Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.
