- 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
- chicken or turkey bones (I use leftover from rotisserie)
- or shrimp shells or fish bones (I use leftover from whole fish)
- 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.
- I store mine in small (2 cup) jars in the freezer.
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/
