The slow cooker is the key to a rich-tasting stock. Instead of these vegetables and herbs, you can use whatever you have on hand—fennel, onions, leeks, parsnips, and any well-washed stems and peels from vegetables and herbs!
2 carrots, chopped
2 stalks celery, chopped
1 shallot or small onion, diced
6-8 whole peppercorns
2 bay leaves
A handful of fresh parsley
½ cup dried mushrooms
1 tablespoon reduced-sodium tamari
1. Fill a 6-quart slow cooker with water to within about ¼ inch of the top. If your slow cooker is larger than 6 quarts, measure out about 5 quarts of water—it’s ok to estimate here!
2. Add the remaining ingredients and cook on high for 4 hours, or on low for 8 hours.
3. Strain the stock, and refrigerate (will keep for several days) or freeze in jars or storage containers for 4-6 months.
An Oldways recipe, courtesy Georgia Orcutt. Photo by Webvilla on Unsplash.
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