As a chef, I always consider flavorful stocks will make great base for soups and sauces.

Homemade stocks are convenient, easy to make, flavorful, and contain no chemicals or preservatives.

INGREDIENTS:

2 gallons cold water

2 medium white onions peeled and cut in quarters

4 large celery stalks washed, trimmed and cut into chunks

3 large carrots peeled, washed, trimmed and cut into chunks 

2 bay leaves

3 sprigs thyme

1-teaspoon coriander seeds

1 teaspoon whole black peppercorn seeds

1 teaspoon mustard seeds

2 cloves

4 sprigs parsley

STEPS:

Place all the ingredients in large stockpot and cover with water, over high heat bring to a boil uncovered, then reduce the heat to low and let simmer gently for 45 minutes to 1 hour.

Strain the stock through a sieve then cool to room temperature. Cover and refrigerate for 4 to 5 days or freeze in containers for later use.