Mock Chicken Stock
photo by Katzen
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
8 Cups
- Serves:
- 8
ingredients
- 14 cups water
- 7 cups onions, chopped
- 4 cups celery, chopped
- 4 cups carrots, peeled and chopped
- 2 heads garlic, broken apart and smashed with the broad side of a knife
- 5 bay leaves
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons turmeric
- 1⁄2 teaspoon salt
- 1⁄2 bunch fresh parsley
directions
- Put the water into a large stockpot on high heat.
- Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
- Bring to a boil and cook uncovered for 15 minutes.
- Cover the pot, reduce heat to low, and simmer for one hour.
- Set aside to cool and then strain.
- Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.
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Reviews
-
I made this today to use in my stuffing tomorrow. I want to try making lower sodium but easy as Stove Top. I don't believe the sodium count is correct! .com is saying water has sodium too? I will add more comment when I make my stuffing. Thanks for posting Katzen.<br/>Edit: Made Stuffing Seasoning Mix #134834 for Thanksgiving dinner and this stock replaced the water and bouillon granules. Worked like a charm and made it very tasty!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.