# What You Need:
→ Vegetable Scraps
01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt
→ Water
07 - 8 cups cold water
# How-to Steps:
01 - Gather clean, fresh vegetable trimmings. Select carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems. Avoid bitter vegetables including broccoli, Brussels sprouts, or large quantities of cabbage to maintain a clean flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, smashed garlic, fresh herbs, and salt into a large stockpot. Pour in 8 cups of cold water, ensuring all ingredients are fully submerged.
03 - Set the stockpot over medium-high heat and bring the mixture to a gentle boil. Watch carefully to prevent boiling over.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam or impurities that rise to the surface for a clearer broth.
05 - Taste the broth and add additional salt if needed. The flavor should be well-balanced and savory.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Press down on solids gently to extract maximum liquid, then discard all vegetable matter and aromatics.
07 - Allow the broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
