- 3 onions cut into large chunks
- 2 large carrots
- 3 celery stalks cut into large chunks
- 6 crushed garlic cloves
- 4 quarts water
- 2 bay leaves
Place all the ingredients in a large pot and bring to a boil over high heat. Lower the heat and simmer uncovered for 30-60 minutes.
Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.
Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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