Ingredients:
- 6 cups water
- 2 large chicken pieces OR 1 ½ lbs beef bones OR 1 ½ lbs fish or seafood pieces (depending on what type of broth you are preparing)
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 large celery stalk, chopped
- 3 large garlic cloves, chopped
- ¼ teaspoon freshly ground pepper
- 1/8 teaspoon sea salt
- ½ cup parsley, chopped
- 2 bay leaves
Instruction:
Place all above ingredients in a large pot and bring to a boil over medium-high heat. Make sure to scoop off the foam that forms on top. Once boiled, lower heat and cover; simmer for 1 and ½ hours. Remove from heat and let it cool. Strain into container and discard solids. Refrigerate stock until cold then scrap off fat that has risen to the top (optional tip: this fat can be saved and place in freezer to use for future cooking to give desired dish some added flavor). Stock can be kept in refrigerator for 3 days or kept in freezer for several months.
