2 brown onions (with skin on)
3 celery sticks (leaves included)
3 carrots, scrubbed, but unpeeled and roughly chopped
2 fresh or dried bay leaves
1 bunch parsley
4 L of cold water
- To make 3L of stock, take 2 brown onions (with skin on), 3 celery sticks (leaves included) and 3 carrots, scrubbed, but unpeeled and roughly chop. Put vegetables in a large saucepan.
- Add about 6 peppercorns, 2 fresh or dried bay leaves and a handful of parsley stalks to the pan. Cover with 4L of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and simmer, partially covered, for 1 hour or until vegies are very soft. Use a slotted spoon, when necessary, to skim off any scum that forms on the surface.
- Pour mixture through a sieve over a large bowl, pressing down vegetables with the back of a spoon to extract as much liquid as possible. Discard vegetables. Set aside stock for 1 hour or until cooled to room temperature. Use as required.