- 2-3 onions
- 3-4 carrots
- 3-4 stalks of celery
- 10 black peppercorns
- 2-3 bay leaves
- 10 parsley stalks
- 10 thyme springs
- 10 garlic cloves
1. Place all the vegetables and herbs in a stock pot.
2. Add cold water to vegetable.
3. Turn to high heat and bring to boil. Reduce the heat to a simmer and let cook for about 30 minutes.
4. Strain stock and cool immediately.