After last time’s epic failure I decided to start out as simply as possible and work up to the more interesting variations by seeing what flavours are missing to get what I want. So this is a simple white stock and because its an experiment I didn’t make very much of it, about one or two measures worth. It came out a little too sweet for my tastes, but that can be easily countered when using it in a recipe.
Six cloves of garlic, peeled and smashed
One onion, roughly chopped
One stalk of celery snapped into pieces
Cover them with water and cook for two hours, topping up when necessary.