Roasted veggie stock recipe

Roasting vegetables is a simple and delicious way to elevate the flavor of many of our favorite vegetables. When you make a soup from a roasted veggie stock, the same holds true. You will never go back to standard vegetable stock after tasting the difference this recipe brings to your favorite vegetable based soups. This recipe IS vegetarian and vegan-friendly.

ROASTED VEGGIE STOCK

• 1 whole head garlic
• 4 carrots, cut into 1 inch chunks
• 4 stalks celery, cut into 1 inch chunks
• 3 onions, cut into 1 inch  chunks
• 1 green pepper, quartered
• 1 tomato, quartered 
• 1/3 cup olive oil
• salt and pepper to taste
• 8 cups water
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley

Directions

Preheat oven to 400 degrees F. Cut the top off the head of garlic. Arrange the garlic and veggies in a roasting pan in a single layer. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Pop the roasted garlic from the skins and combine all of the ingredients in a large stock pot set over medium high heat. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours. Strain through a sieve lined with cheesecloth and cool.

Basic chicken stock recipe

The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!

BASIC CHICKEN STOCK

• 1 pound chicken parts 
• 1 large white or yellow onion 
• 3 stalks celery, including some leaves 
• 1 large carrot 
• 1 ½ teaspoons salt 
• 3 whole cloves 
• 6 cups water 

Directions 

Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!