This is the perfect way to use up veggies that are rolling around in your fridge… homemade broth is great for soup, stews, and rice tastes sooo yummy when cooked in broth instead of water!
2 celery ribs
1 leek, optional
1-2 garlic cloves, crushed
5 sprigs thyme
Small bunch flat leaf parsley
1 bay leaf
1 teaspoon black peppercorns
8 cups water
¼ to ½ teaspoon fine sea salt, or to taste
Wash the carrots, celery, leeks and herbs.
Peel and trim the onions, and cut into coarse chunks — about quarters.
Cut the carrots, celery, and leeks into large chunks.
Put everything into the pot and add 6 cups cold water.
Bring to a boil, and then reduce to a simmer. Simmer for 45 to 60 minutes. Just before straining taste for salt. Add more if needed.
Strain the broth through a fine mesh sieve into a container. Let the broth cool to room temperature before covering. Store, covered, in the refrigerator for up to three days. Or freeze for up to three months.