500g Chopped Mixed Vegetables (carrots, onions, mushrooms, celery, leeks, anything you want, just avoid potatoes as these make the stock cloudy, unless you dont mind it like that)
1 Clove Garlic
6 Black Peppercorns
1 Bouquet Garni
1.2l Water
Equipment
1 Large Pan
1 Wooden Spoon
1 Sieve (or you could use a muslin cloth)
The Good Bit
- Put all the ingredients in the pan and bring to the boil gradually, turn down the heat and simmer for 30mins, skimming any scum off the top surface.
- Stain the stock and allow to cool completely before storing in the fridge, if you keep it in the fridge it'll last 2-3 days before you need to reboil it (it'll last ages if you keep it like this) or boil the strained stock until reduced by half and well concentrated then once cool, freeze it and when you need it, melt 1/2 of your recipe needs and make the rest up with water.
