Ingredients

A selection of vegetables (e.g. 2 large onions, 4 sticks of celery, 3 leeks and 2 carrots), roughly chopped
A selection of herbs
1 bay leaf
3 - 4 few peppercorns

Method

1) Place the chopped vegetables in a large pan.
2) Add 1 – 1.5 litres of water and flavour with your favourite herbs, a bay leaf and a few peppercorns.  Bring to the boil, then reduce the heat and simmer for about an hour.  
3) Strain the stock through a sieve and allow to cool. Refrigerate or freeze as soon as possible. The stock can be kept in the fridge for up to 2 days or frozen for 3 – 6 months.

Suggestions

For a meat stock, add meat bones or pieces to the pan along with the vegetables and add some extra water if needed. If you have cooked a whole chicken you could use the carcass, or your local butcher may sell you some.  Simmer for about two hours to really enhance the flavour.  Strain the stock, skim off any surface fat when the stock has cooled, and refrigerate or freeze as soon as possible.  

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