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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
4 large onions, quartered |
2 large carrots, quartered, tops reserved |
8 large garlic cloves, crushed |
2 large leeks, washed, trimmed, 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 |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
3. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
4. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
5. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
6. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
7. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
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