Posted On July 14, 2008
There are probably countless variations on the herb stock theme but if you do not have a recipe to follow you might like to give this one a go. Once you have the idea you might like to try your own combinations of herbs to suit your personal taste.
1-2 heads of garlic, separated into cloves
1 onion, sliced
1 large bunch of fresh parsley, Italian flat leaf preferred
20 fresh sage leaves
2 bay leaves
small sprig of fresh rosemary
12 sprigs thyme
1 teaspoon fine sea salt
1 teaspoon white peppercorns (or use the mixed variety)
2 tablespoons tomato paste
10-12 cups water
Peel and smash the garlic cloves. Combine all ingredients in a large heavy botomed stock pot or Dutch oven. Bring to a boil, and then reduce to simmer and cook gently for 30-45 minutes. Do not let it boil too vigorously, just a gentle simmer. Strain and discard the solids.
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.