Corncob Stock
INGREDIENTS
4 corn cobs
2 celery stalks, large diced
4 bay leaves
1 bunch parsley stems
2 quarts water
4 garlic cloves
1 onion, halved
1 tbs peppercorns
1 tbs coriander seeds
DIRECTIONS
I. in a large stock pot place the corn cobs, celery, bay leaves, parsley stems and water
II. in a dry skillet toast the peppercorns and coriander until fragrant. place them into the stock pot
III. in the same skillet place the halved onion slice side down and the garlic and char until black on the one side. place into the stock pot
IV. bring the pot to a boil then allow to simmer for no longer than 2 hours. strain, cool, and store in the fridge for up to a week or freeze.
