Ingredients
-
2
-
1
-
3
-
3
-
3
-
2
-
-
2
-
6 - 8
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Oven to 450f. |
|
2
Done
|
Toss the Vegetables With the Olive Oil, Until Gently Coated. |
|
3
Done
|
Place the Vegetables in a Roasting Pan or on a Foil-Lined Baking Sheet and Roast For About Half an Hour, Turning Them Occasionally (they Should Be Nicely Browned and Very Aromatic). |
|
4
Done
|
Place All the Vegetables in a Large Pot, Scraping All the Good Brown Stuff from the Roasting Pan Into the Pot With the Herbs and Peppercorns. |
|
5
Done
|
Fill With Water and Place on the Stovetop on Medium High Heat. |
|
6
Done
|
Bring to a Boil, Lower the Temperature, and Boil Gently For 2-3 Hours (watch the Water Level--If It Boils Down Too Much, Add More Water). |
|
7
Done
|
Strain, Pressing Down on Solids to Extract as Much Liquid as Possible; Discard the Solids and Place the Remaining Liquid in a Sauce Pan. |
|
8
Done
|
Simmer Until Reduced by Three Quarters; This Could Take About an Hour. |
|
9
Done
|
You Should End Up With About One and a Half to Two Quarts of Stock. |
