Easy Prep Vegetable Stock

Directions

1. 1
   Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
2. 2
   Add a whole bunch of parsley and a bay leaf.
3. 3
   Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
4. 4
   Cut the tops off the carrots, wash and cut in half lengthways.
5. 5
   Add the water and put on to simmer for an hour and a half to two hours.
6. 6
   Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
7. 7
   Note: I don't season this stock since I'm going to use it in another recipe anyway.