1. Fill the saucepan with cold water and set aside. Roughly chop the onion, leek, carrot, and celery into large pieces. Place the chopped vegetables into the water. Add the parsley and salt. Place the saucepan on to the stove. 00:21
2. Bring the liquid to a boil over medium-high heat. Maintain the boil, uncovered, for about 30 minutes. Lower the heat and allow the stock to simmer for another 10 minutes. The stock should be ready when the liquid has developed a golden color and the vegetables are tender. 01:09
3. Pour the contents of the pot into a large bowl through a mesh strainer. Discard the vegetables. 01:37
What You'll Need
- Large saucepan
- Chef's knife
- Cutting board
- Mesh strainer
- Large bowl
- Cold water (5 cups)
- Onion (1/2, peeled)
- Leek (1/2 stalk)
- Carrot (1, peeled)
- Celery (2 stalks)
- Parsley (1/2 cup, stems intact)
- Salt (1 large pinch)
Stock is a thin, flavored liquid, prepared by cooking raw ingredients in hot water over continuous heat. Using a stock for the base of a soup, sauce, or risotto imparts a subtle, savory flavor that is more complex than just cooking with water.
Chef Gianfranco's basic vegetable stock recipe can be enhanced by adding other vegetables and herbs. Including parts of vegetables that are typically discarded like stems, stalks, and leaves, adds flavor and spares waste. Vegetable scraps from other recipes can be stored in the freezer and used to create a stock.
For a richer flavor and darker stock color, briefly cook the vegetables in the pot before adding the water.
Stock can be stored in the refrigerator for three to four days, or in the freezer for several years.