Mock Chicken Stock

Step 1

Put the water into a large stockpot on high heat.

Step 2

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

Step 3

Bring to a boil and cook uncovered for 15 minutes.

Step 4

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

Step 5

Set aside to cool and then strain.

Step 6

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