Fortified Vegetable Stock

READY IN: 55mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-Heat oven to 450°F.
  • In a roasting pan whisk olive oil, sea salt and black pepper until combined.
  • Place vegetables, bay leaves in roasting pan and turn until well coated.
  • Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
  • Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
  • Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.
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