Veggie Stock

I finally ran out of veggie stock and got around to making it again with some improvements. Here is the downfall of it, you need at least an hour to make it, however, the flavor is amazing, and you can use it for tons of recipes (i.e. soups, risotto, to poach chicken or any other meat, etc).  Also, it yields quite a bit of portions and best of all, it has no salt and you know exactly what is in it. 
This time around, I decided to cook/roast the veggies first and then add the water. The depth of flavor and color on this stock is far superior (I think) than when I just boiled the vegetables, but it means an extra step. If you have the time, make this veggie stock. It is delicious and smells divine! 


Here is what I did:
1 carrot (Okinawan, probably 2 American)
1 yellow onion
1 green bell pepper
3 celery stalks 
3 cloves of garlic 
A handful of cilantro
1 bay leaf
5 cups of water 


Pre-heat oven at 450 degrees.
Rough chop the veggies. Big chunks are perfectly okay.
Drizzle extra virgin olive oil in a big, oven proof pot or dutch oven. When the pot is hot, add carrot, onion, pepper, celery and garlic. Mix around to coat with oil and place in the oven. Stir the veggies around every 10-15 minutes until veggies are cooked and onions are caramelized. Take out of the oven and place on the stovetop (medium high heat). 
Add the cilantro, bay leaf and water. Bring to a boil. Let cook for about 15 minutes. 
Strain the stock. Let the liquid cool and freeze for up to 3 months. 
*If you want to skip the roasting step, simply place the ingredients (except for water) in a large pot or dutch oven. Add water, and simmer for around an 1 hour.