Homemade Stock

So much better than store-bought, you can make this delicious stock and
freeze in smaller containers. Defrost whenever you need some for recipes.

Ingredients:

11 cups of water
4 chicken thighs (the leftover bones of a previously roasted chicken is also great for this)
6 celery sticks
1 leek
2 carrots
1 medium onion
2 garlic cloves
1⁄4 oz of fresh thyme
1⁄4 oz of fresh cilantro
1 bay leaf
1⁄4 tsp of whole black peppercorns
2 Tbsp pure olive oil
Salt (optional)

Preparation:

1. Cut leek in half lengthwise, and wash carefully making sure all the dirt between
each leaf if removed. Cut into chunks and put aside in the large bowl.

2. Cut the onions into quarters, mash the garlic cloves and wash, then cut the celery and carrots into
large chunks.

3. Heat up the olive oil in the saucepan and when hot add the onion, garlic, carrots,
celery and leeks.

4. When the onions are translucent and the remaining vegetables
have caramelized and are fragrant, add the chicken, thyme, cilantro, bay leaf, and
peppercorns. Mix thoroughly.

5. Add the water and salt to taste, then let the liquid simmer over medium-low heat for 1 1⁄2 hours, skimming it every 20 minutes. When done, turn off and let cool for about 10 minutes.

6. Strain the stock through a fine mesh strainer and save it in the refrigerator for later use.

Would you like to make a beef stock instead? No problem, swap the chicken for some beef chunks and bones. Vegan vegetable stock? Use mushrooms instead of meat.