1 bag of vegetable scraps (carrots, onion, celery, herb stems, fennel, leek, etc)
2-3 bay leaves
head of garlic, halved
1 tablespoon peppercorns
16-20 cups water
Addition to make chicken/turkey or fish stock:
chicken or turkey bones (I use leftover from rotisserie)
or shrimp shells or fish bones (I use leftover from whole fish)
Instructions
Add all ingredients to large stock pot. Bring to boil, then simmer. Poultry stock takes about 4 hours, vegetable stock about 2 hours and seafood stock about an hour.
Drain contents of pot through a fine sieve. Make sure you squeeze what liquid you can from the vegetables.
Cool and then keep in container of your choice in the freezer.
Notes
I store mine in small (2 cup) jars in the freezer.
Recipe by Erin Dishes Nutrition: Personalized Nutrition & Meal Plans at https://erindishes.com/stock-for-the-holidays/