Making Classic Vegetable Stock
Wash and chop the vegetables. Wash 2 to 3 carrots, 3 to 4 stalks of celery, and get out 1 to 2 onions. Use a sharp knife to carefully chop the vegetables into large chunks. If you'd like to add any extra vegetables (such as leeks, fennel, tomatoes, mushrooms, or parsnips) wash and chop them too. You don't need to peel the vegetables first. If you'd like to make stock using vegetable peelings and scraps, substitute 4 to 6 cups (907 to 1.4 kg) of scraps for the chopped vegetables.
Combine the vegetables, seasonings, and water. Put the chopped vegetables into a large stockpot. Add 4 to 5 sprigs of fresh thyme, 1 bay leaf, 1 small bunch of parsley, and 1 teaspoon of whole peppercorns. Pour in enough water to cover the vegetables by a few inches (5 cm). The less water you use, the stronger the stock will be. More water will give you a lighter stock.
Bring the stock to a boil and reduce the temperature. Put the stockpot on the stove and turn the heat to medium-high. After a few minutes, the liquid should begin to boil. Immediately turn the heat down to medium-low so the liquid just bubbles gently.
Simmer the vegetable stock for about 1 hour. Keep the stock at a simmer and cook it for about 1 hour. Stir the stock occasionally to keep vegetables from sticking to the bottom of the pan. Keep the lid off of the pot so some of the water evaporates and concentrates the flavor of the stock. The color of the water should darken a little depending on the vegetables you're using.
Strain the vegetable stock. Turn off the heat and use a slotted spoon to scoop out and discard the vegetables. Set a large bowl in the sink and place a fine mesh strainer over the bowl. Hold the stockpot with both hands and slowly pour the stock through the strainer into the bowl in the sink. If you'd like to filter the stock, you can line the bowl with cheese cloth or coffee filters.
Use or store the stock. You can immediately use the vegetable stock in recipes or pour the stock into storage containers. You can store the stock in freezer jars or bags or refrigerate stock in airtight containers. Freeze the stock for up to 3 months or refrigerate it for up to one week. If you want to freeze small portions, consider filling an ice cube tray with stock. Transfer the cubes of stock to a freezer bag and use the cubes whenever you need just a few tablespoons (ml) of stock.
Making Roasted Vegetable Stock
Preheat the oven and cut the vegetables. Turn the oven on to 400 degrees F (200 degrees C). Get out 1 large yellow onion and cut it into four pieces. Cut 6 large mushrooms and 2 roma tomatoes in half. You'll also need to roughly chop 1 medium carrot. You can also chop and use leek greens, celery, or seeded red pepper.
Spread the vegetables in a roasting pan and add oil. Put the onion quarters, mushrooms, tomatoes, carrots, and 3 large cloves of unpeeled garlic into a roasting pan. The vegetables should be in a single layer so they roast evenly. Drizzle 2 tablespoons (30 ml) of grapeseed or other neutral oil over the vegetables and toss them gently. If you'd like to use any extra vegetables, you can add them to the roasting pan.
Roast the vegetables for 45 minutes. Put the roasting pan in the preheated oven and cook the vegetables until they soften. You'll need to stir the vegetables every once in a while. The vegetables should look caramelized and golden. If any vegetables begin to darken or char, take them out of the roasting pan.
Remove the vegetables and heat the wine in a roasting pan. Take the vegetables out of the oven and transfer them to a large saucepan. Set the vegetables aside while you pour 1 cup (240 ml) of white or red wine into the empty roasting pan and set the pan on the stove. If the pan is large, you may need to put it over two burners. Turn the heat to medium so the wine begins to bubble gently. Stir and scrape up the bits on the bottom of the pan.
Combine the wine, vegetables, water, and spices. Once the wine is at a simmer, turn it off and pour it into the saucepan with the vegetables. Pour in 6 cups (1.4 liters) of water and add 2 bay leaves and 6 to 8 whole peppercorns.
Heat the vegetable stock for 30 minutes. Put the saucepan on the stove and turn the heat to medium. Stir the stock occasionally and let it simmer for about 30 minutes with the lid off of the pot. Some of the liquid should evaporate.
Strain and store the stock. Turn off the heat and scoop out the vegetables with a slotted spoon. Put a large bowl in the sink and set a fine mesh strainer over the bowl. Slowly pour the vegetable stock through the strainer into the bowl. You can use the stock immediately or pour it into smaller airtight containers or food-storage bags to use for later. You can refrigerate vegetable stock for 1 week or freeze it for up to 3 months. You can discard the vegetables and spices.
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