# Components:
→ Vegetable Scraps
01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1–2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# Method:
01 - Gather clean, fresh vegetable trimmings. Select carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for a cleaner flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic (if using), fresh herbs, and salt into a large stockpot. Pour in 8 cups of cold water, ensuring all ingredients are submerged.
03 - Set the stockpot over medium-high heat. Bring the mixture to a gentle boil, watching carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam or impurities that rise to the surface for a clearer broth.
05 - Taste the broth and adjust salt as needed. The flavor should be mild and savory, not overly salty.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Press gently on solids to extract maximum liquid, then discard all vegetable pieces and aromatics.
07 - Allow the broth to cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
