Homemade Stock

Making stock at home is super easy and allows for different variations to meet our cooking needs. We started making our own after watching Andreas Viestad make his duck stock. Making homemade saves money, uses leftover ingredients so nothing goes to waste, and contains less salt and preservatives than store-bought.

Ingredients
1 large or 2 medium carrots peeled and chopped
2 large stalks celery chopped
½ yellow onion chopped
½ small leak chopped (Optional)
8 cups water (minimum)
2-3 Bay leaves
2 tsp olive oil
½ tsp ground Himalayan salt (or Icelandic)
½ tsp fresh ground pepper
Protein if desired

Drop the olive oil in a Dutch oven and start to heat at medium. Next add the vegetables and allow to cook (stirring often) until they become fragrant, then add the water and bay leaf, (add the protein here if desired) stirring to combine.
Turn the heat up to get a good boil going then reduce to medium again, add the salt and pepper, and allow to reduce down about 50% (between 45-60 minutes).
Remove the large pieces with a slotted spoon, then strain into a quart measuring cup. Taste and adjust salt/pepper to taste. Ready for use in risotto and other dishes warm.
Pour into a clean mason jar, place the lid on and store in the refrigerator for up to two weeks, or can be placed in airtight containers and frozen.
Chicken wing tips, necks, and giblets, duck necks and giblets, shellfish shells, and other leftover protein bits can be added to make different flavoured broths.
Depending on the meals I am planning I may add more water than the 8 cups.