Roasted Vegetable Stock

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• 2 large garlic cloves, peeled (or more if you like)
• 1 large onion, peeled and quartered
• 3 carrots, peeled and cut into 1-inch chunks
• 3 leeks, part, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch chunks
• 2 tablespoons olive oil
• parsley
• 2 fresh bay leaves
• 6 -8 peppercorns

Recipe

• 1 heat oven to 450°f.
• 2 toss the vegetables with the olive oil, until gently coated.
• 3 place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (they should be nicely browned and very aromatic).
• 4 place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
• 5 fill with water and place on the stovetop on medium high heat.
• 6 bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
• 7 strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
• 8 simmer until reduced by three quarters; this could take about an hour.
• 9 you should end up with about one and a half to two quarts of stock.