2 –2.5 L water
4 tbsp olive oil
2 large onions
1 bulb of garlic
2 large carrots
3 celery stalks (include leaves)
3 leeks (the green parts)
6 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 tsp black peppercorns
Store in containers. Less water means that your stock will be more concentrated. Refrigerate thestock in an airtight container for up to 1 week. Freeze for up to 3 months.