To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water ...

Pour the stock through a sieve into a large container, discarding the vegetables (or see tips). Leave to cool and keep in the fridge until ready to use, or decant into smaller containers and ...

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Don’t toss your turkey carcass, neck, or leftover bits. You can transform them into a flavorful stock for soups, pan sauces, ...

Step 4: Fill the Jars Using a funnel, carefully ladle the hot vegetable stock into the prepared jars, leaving about an inch ...

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