Stock is a basic building block for cooking for yourself. You can use it to cook whole grains or steam vegetables, so they have more flavor than when cooked in water. You can use stock the basis for great, light soups and healthy sauces. If you don’t cook with wine because of the alcohol and sulfites, stock is a great substitute. It might seem easy to buy this basic ingredient, but even a basic recipe like stock gets hit with salt, soy, MSG, oil, and even sugar when it’s processed and put on a shelf. This recipe has plenty of flavor without all of the unhealthy additives.
- 1 tablespoon olive oil
- 4 large onions, quartered
- 2 large carrots, quartered. Keep their cleaned tops.
- 8 large garlic cloves, crushed
- 2 large leeks, thoroughly washed and with tough outer leaves removed
- 1 large sprig thyme
- 1 large sprig rosemary
- 1 bay leaf
- 6 whole black peppercorns
- 1 whole clove
- 3 quarts water
- Preheat oven to 400 degrees.
- Toss the vegetables (except carrot tops) with oil. Spread out on a cookie sheet and roast for 45 minutes, stirring once.
- In a large stockpot, bring to a boil all remaining ingredients (including the carrot tops), and add roasted vegetables. Reduce to a simmer and cook for 1 hour uncovered, stirring occasionally.
- Strain. Freeze in 1 cup, airtight containers and store for up to 6 months.