# 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 (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1–2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# How To Make It:
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 such as broccoli, Brussels sprouts, or large quantities of cabbage to prevent off-flavors.
02 - Place vegetable scraps, bay leaves, peppercorns, garlic (if using), fresh herbs, and salt into a large stockpot. Pour in 8 cups cold water, ensuring solids are fully submerged.
03 - Set pot over medium-high heat and bring to a gentle boil. Once bubbling, reduce heat to low to maintain a steady simmer.
04 - Simmer uncovered for 60 minutes, occasionally skimming any foam or impurities that rise to surface with a ladle. This ensures a clear, clean-tasting broth.
05 - Taste broth and add additional salt if needed. Remove from heat once flavor is well-developed.
06 - Pour broth through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Discard spent vegetables and aromatics.
07 - Let broth cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
