|"Two large pinches" of whatever herbs - I put rosemary, bay leaf and celery seed in this time, plus a fresh carrot and bit of onion that I had left.|
I typically wait about 30-40 minutes of boiling before tasting to salt. Crushed red pepper/chile would be a good thing to add with herbs, too.
I got carried away in the process and forgot to take a picture of the straining! But the after-shot (below) gives you an idea of the method: cheesecloth folded in half, over pasta strainer. I strained it right into the pot I was going to use to make rice, but then transferred it to measuring bowl to see how much I had.
|I had already strained/emptied the veggies for this picture - but at least you can see the materials I used! (P.S. the leftover hot veggies are great for a compost pile!)|
|The deep auburn of this stock illustrates the flavor!|
|5.25 cups of stock from otherwise discarded vegetable 'scraps.' Pretty good deal!|