Vegetables Stock

1. 1

   Reduce heat and simmer for hours and hours until stock is reduced by at least half.

2. 2

   The more you reduce it, the easier it is to store- you can always thin it at cook time.

3. 3

   I use the ends/clippings/peelings/scraps from whatever I'm cooking to make stock, so the exact recipe varies from time to time.

4. 4

   If I don't have enough to make stock, I freeze the scraps until I get a pots worth.

5. 5

   Anyway, when you're done, strain the stock, cool and freeze the liquid.

No additional tips available.