Homemade Vegetarian Chicken Stock (Vegan)

Step 1

Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.

Step 2

Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.

Step 3

This makes 4 32 ounce Mason jars.