Roasted Vegetable Stock
Chef’s Note: Trimmings are collected weekly and stored in the cooler. They can be carrots, yellow onions, green onions, cabbage, celery, tomatoes, and other root vegetables. We do add additional vegetables to balance out the flavor of the stock when we don't have enough trimmings.
Total Volume - 42 qt
Recipe Cost - $0.30
Repurposed Ingredients: Vegetable Trimming
Ingredients
Vegetable Trimmings, 31 lb/ 14 kg
Garlic Whole Peeled, 7 oz/ 200 g
Water, 37 qt / 35 L
Thyme, 1.3 oz/ 40 g
Salt, 1 oz/ 30 g
Melange Peppercorns, 3.5 oz/ 100 g
Bay Leaf, 14 ea. / 14 ea.
Italian Parsley, 3.5 oz/ 100 g
Directions
Place all the veggie scraps, salt, and peppercorns into a large pot
Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil
Once it boils, leave the lid ajar, and let it simmer for 1-1½ hours
Strain the veggie stock broth by placing a fine-mesh strainer over a large recipient. Compost the leftover vegetables
Cook the stock for later use:
Room Temperature Cooling: No more than 2 hours
Initial Cooling to 70°F (21°C): Within 2 hours
Cooling to 40°F (4°C): Within an additional 4 hours (total cooling time not to exceed 6 hours)
Refrigerator Storage Temperature: 40°F (4°C) or lower
Refrigerator Storage Duration: 3-4 days
Freezer Storage Temperature: 0°F (-18°C) or lower
Freezer Storage Duration: 4-6 months