A flavorful and versatile vegetable stock, perfect as a base for soups, stews, and sauces.
Rinse the celery thoroughly and chop it into large pieces, including the leaves.
Using the leaves of the celery adds a unique depth of flavor to the stock.
Wash the parsley and add the whole bunch to the pot.
Adding the parsley stems enhances the herbal notes of the stock.
Peel and halve the onions, leaving the root intact to hold them together.
Leaving the onion root intact prevents it from falling apart during cooking.
Scrub the carrots clean and cut them into halves lengthwise.
Cutting the carrots lengthwise helps release their natural sweetness into the stock.
Smash the garlic cloves with the side of a knife and add them to the pot.
Crushing the garlic releases its oils, enhancing the stock's flavor.
Place all the prepared vegetables into the stock pot and add the water and bay leaf.
Ensure the water covers all the vegetables for even cooking.
Bring the pot to a boil, then reduce the heat and let it simmer for 90 minutes.
Simmering gently extracts the flavors without making the stock cloudy.
Strain the stock through a colander, pressing the vegetables to extract all the liquid.
Pressing the vegetables ensures you get every bit of flavor from them.
Let the stock cool before storing or using in your recipes.
Cooling the stock quickly prevents bacterial growth and preserves its freshness.
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