# What You'll Need:
→ 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
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1-2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# Steps:
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 to prevent off-flavors.
02 - Place vegetable scraps, bay leaves, peppercorns, smashed garlic, fresh herbs, and salt into a large stockpot. Pour in 8 cups of cold water, ensuring all ingredients are fully submerged.
03 - Set pot over medium-high heat. Bring mixture to a gentle boil, watching carefully to prevent boiling over. Once boiling begins, immediately reduce heat to maintain a steady simmer.
04 - Simmer uncovered for 1 hour, allowing flavors to extract and develop. Occasionally skim any foam or impurities that rise to the surface with a ladle for a clearer, cleaner-tasting broth.
05 - Carefully taste broth and adjust salt seasoning if needed. Start with 1/2 teaspoon additions if more flavor is required, stirring well between additions.
06 - Line a fine-mesh sieve with cheesecloth and position over a large bowl or container. Ladle hot broth through sieve, pressing gently on solids to extract maximum liquid. Discard spent vegetables and aromatics.
07 - Allow broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze in portion-sized containers for up to 3 months.
