Mock Chicken Stock

Ingredients

• 14 cups water
• 7 cups onions, chopped
• 4 cups celery, chopped
• 4 cups carrots, peeled and chopped
• 2 heads garlic, broken apart and smashed with the broad side of a knife
• 5 bay leaves
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon salt
• 1/2 bunch fresh parsley

Directions

1. 1

   Put the water into a large stockpot on high heat.

2. 2

   Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.

3. 3

   Bring to a boil and cook uncovered for 15 minutes.

4. 4

   Cover the pot, reduce heat to low, and simmer for one hour.

5. 5

   Set aside to cool and then strain.

6. 6

   Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.