Part Vegetable Stock

Part Vegetable Stock

Ingredients:
2 quarts boiling water
2 carrots, thinly sliced
2 celery ribs, sliced
2 leeks, white parts only, thinly sliced
1 small onion, thinly sliced
1 tablespoon black peppercorns
3 parsley sprigs, rinsed
3 thyme sprigs, rinsed, or 1 teaspoon dried
2 garlic cloves, peeled
1 bay leaf

Directions:
1. Pour water into the slow cooker, and add carrots, celery, leeks, onion, peppercorns,
parsley, thyme, garlic, and bay leaf. Cook on Low for 6 to 8 hours or on High for 3 to
4 hours, or until vegetables are soft.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back
of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock, and then ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.
Save the water you use when boiling mildly flavored vegetables such as carrots or green beans, and
make them part of the liquid used for the stock. However, the water from any member of the cabbage
family, like broccoli or cauliflower, is too strong.
Seafood Stock
I prefer using seafood stock to fish stock in recipes because I’ve found it to be more
delicate. If you have a fishmonger nearby who sells cooked lobster meat, they’ll either
give you the shells or charge you a very modest amount for them.
Makes 2 quarts | Prep time: 10 minutes | Minimum cook time: 4 hours in a medium
slow cooker
3 lobster bodies (whole lobsters from which the tail and claw meat has been
removed) or 2 lobster bodies and the shells from 2 pounds raw shrimp