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Veggie Chicken Stock

What you need: 

1 yellow onion with skin on
3 cloves garlic (skin on)
3 stalks celery (with leaves)
2 large carrots (unpeeled)
1 bunch spinach
1 teaspoon olive oil
1 teaspoon each sage, thyme, marjoram, tumeric,parsley
2 bay leaves
6 black pepper
pinch of nutmeg and ginger.
10 cup water

What you do: 

Saute veggies in oil for 5 min until limp. Add seasonings and cook an additional 2 min. Add 10 cups water. Bring to boil. Turn heat down and simmer for 1-2 hours. Taste if it isn't strong enough simmer for an additional 1/2 hour. Strain through a cheese cloth squeezing veggies to extract any juice. Freeze or use within 5 days. This recipe is good for soups or use in gravies.

Preparation Time: 
Cooking Time: 
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