Adventures in Stock Making Part 2

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

One carrot 

Cover them with water and cook for two hours, topping up when necessary.

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