Homestyle Vegetable Stock

This stock is a little different than some you may encounter.  The roasted vegetables give it a rich flavor.  I usually put up a nice sized batch and then freeze some for use at a later date. 

Ingredients:

• 2 large Spanish Onions, chopped coarse
• 3 stalks Celery, chopped coarse
• 4 large Carrots, quartered
• 2 TBS Olive Oil
• 4 quarts cold Water
• 1 TBS Butcher Cracked Black Pepper
• 1/4 cup fresh Parsley, chopped coarse

Cooking Procedure:

• Preheat your oven to 450 degrees
• Place the onions, celery & carrots in a bowl
• Add the olive oil and, using your hands, toss well
• Place these vegetables in a roasting pan
• Place the pan in the oven
• Roast vegables until lightly browned & carmelized (about 20 minutes)
• Put the water in a large pot
• Add the roasted vegetables along with the remaining ingredients
• Bring this to a rolling boil
• Reduce heat to low
• Skim any white foam off of the surface of the stock & discard it
• Let this simmer for 3 hours
• Strain the stock through a fine mesh colander
• Discard the vegetables
• Cover the stock & place it in the fridge to cool if not using immediately
• Stock should stay fresh for 2 days

If you have more stock than you need at the present time, freeze it

Yield: 2 quarts