Mock Chicken Stock

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 14 cups water
• 7 cups onions, chopped
• 4 cups celery, chopped
• 4 cups carrots, peeled and chopped
• 2 heads garlic, broken apart and smashed with the broad side of a knife
• 5 bay leaves
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon salt
• 1/2 bunch fresh parsley

Recipe

• 1 put the water into a large stockpot on high heat.
• 2 add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
• 3 bring to a boil and cook uncovered for 15 minutes.
• 4 cover the pot, reduce heat to low, and simmer for one hour.
• 5 set aside to cool and then strain.
• 6 use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.