For some time I started making stock, I don’t buy it, and I use this stock for meals that ask for it.
I use it for many recipes, like risotto, or recipes that ask for water, I put stock instead.
For this stock, I use many vegetables but also leftover vegetables. I collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when I’m making a stock until I have a full bag.
With these leftovers and fresh vegetables, I make a big batch of stock. I put fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. I also add fresh parsley leaves and celery.
I put all the vegetables and leaves into a big pot and bring to a boil and then I let it simmer for 2 hours.
When it’s done, I sift the stock and I put it in the fridge for up to a week or in the freezer for up to 6 months.