Perfect Vegetable Stock

Ingredients

• 2 tsp. whole black peppercorns
• 1 tsp. kosher salt
• 12 sprigs flat-leaf parsley
• 6 sprigs thyme
• 4 cloves garlic, crushed
• 2 bay leaves
• 2 stalks celery, roughly chopped
• 2 carrots, halved
• 2 bulbs fennel, roughly chopped
• 2 leeks, halved
• 1 yellow onion, halved

Instructions

1. In a large saucepan, combine all ingredients with 1 gallon water and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until the stock is darkened, about 45 minutes. Remove the pan from the heat and pour the stock through a fine sieve set over a bowl; discard the solids. Pour into storage containers and refrigerate for up to 1 week or freeze for up to 1 month.