Vegetable Stock
5 pounds non-starchy vegetables (50% Onions 25% Carrots 25% Celery)
5 quarts cold water
3 sprigs of fresh thyme
10 parsley stems
2 bay leaves
2 tablespoons of whole black peppercorns
1. large dice the vegetables and Combine with herbs and pepper (NO SALT) into the cold water in a large pot.
2. Bring to a boil, then turn down to a simmer.
3. Simmer 45 minutes to 1 hour.
4. Strain immediately through a chinois or a strainer
5. Place into an ice bath to chill. (if not using immediately)
