The stock may be used immediately in your favorite soups and/or dishes, or you can freeze it and use as you would bouillon or as a base for sauces and stews. Be creative.
3 large organic carrots
4 large stalks of organic celery
2 whole large organic white or yellow onions (not peeled)
1 whole bulbs of organic garlic (not peeled)
1 bulb of organic fennel (optional)
1 large whole organic orange (optional)
1 bouquet of fresh herbs (1 stalk each of thyme, parsley, sage, rosemary)
1 cheese cloth bag containing the following (1 teaspoon each of: organic red and green pepper corns; whole organic cloves; organic dried orange peel; organic mustard seed; allspice berries.)
Wash the vegetables but do not peel (peel only if not organic). Place all of the ingredients in a 2 gallon stock pot and fill with water (about 3 inches from the top of the pot).
Bring pot to a rolling boil and then simmer for approximately 2 hours or until all of the vegetables are cooked soft. Let the stock cool. Once the stock is cool, pour it through a thinly meshed strainer and/or china cap into another pot. (You may reserve the vegetables for another use.)
Bring the clear stock to a second boil and simmer for another hour or until the stock reduces about a third. Adjust the seasoning to taste.