# 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
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt
→ Water
07 - 8 cups cold water
# Method 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 for cleaner flavor.
02 - Place vegetable scraps, bay leaves, peppercorns, smashed garlic, fresh herbs, and salt into a large stockpot. Pour in 8 cups cold water, ensuring all ingredients are fully submerged.
03 - Set pot over medium-high heat and bring mixture to a gentle boil. Monitor closely to prevent boiling over.
04 - Reduce heat to low and simmer uncovered for 1 hour. Occasionally skim any foam or impurities that rise to surface using a ladle.
05 - Taste broth and adjust salt seasoning if needed. Add more salt gradually to achieve desired flavor balance.
06 - Set a fine-mesh sieve or cheesecloth over a large bowl. Pour hot broth through strainer, pressing on solids to extract maximum liquid. Discard vegetable solids.
07 - Let broth cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
