1 (8-quart) pot with a lid (or a 6-quart slow cooker)
Ingredients
2onionspeeled and quartered
1bulb garlicpeeled
2leekswhite and lite green parts only, scrubbed clean, cut into large chunks
2carrotsscrubbed clean, cut into large chunks
2stalks celerycleaned, cut into large chunks (leaves optional)
2potatoesscrubbed clean, quartered (The starch adds a little richness.)
1tablespoonmixed peppercorns
2bay leaves
sprigs of thyme
sprigs of parsley
OTHER INGREDIENTS TO TRY
2dried porcini mushrooms
2lemon zest strips
1medium turnipscrubbed and quartered
10green beanscleaned and cut into large pieces
2or 3 medium tomatoesadds strong flavor and color
5or 6 chives
2or 3 lettuce leaves
1apple or pearscrubbed and quartered
4cloves
2cinnamon sticks
1sweet potatoscrubbed and quartered
2 to 3large slices of gingergreat for an Asian-style stock
Instructions
Prepare all of the ingredients and put into the bottom of an 8-quart pot. Add water to cover, until the pot is about ⅔ full.
Bring to a boil, then reduce the heat and simmer for about 1 hour. Strain out the vegetables and herbs, then refrigerate or freeze the stock in 16 or 32 ounce containers.
SLOW COOKER: You can also cook the stock overnight in a slow-cooker, just turn it on low before going to bed. Cool and strain the next day.