Cooks' note:
Stock may be made 4 days ahead, cooled, uncovered, and chilled, covered. It keeps frozen 1 month.
Recipe information
Total Time
2 1/4 hr
Yield
Makes about 4 1/2 quarts
Ingredients
7 qt water
10 large carrots, sliced
4 large celery ribs, sliced
4 large onions, coarsely chopped
2 unpeeled heads of garlic, halved horizontally
Peels of 2 large potatoes
2 medium turnips, coarsely chopped
24 fresh cilantro sprigs
8 fresh flat-leaf parsley sprigs
2 bay leaves
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons whole black peppercorns
Preparation
Step 1
Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
Step 2
Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
