- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
Fill a large stockpot with the water, add the vegetables, and place over high heat.
When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.
Let simmer, uncovered, for 2 hours.
Squeeze the orange into the stock, then add the two halves, skin and all.
Turn the heat off and allow to steep for 15 minutes.
Strain and chill.
This stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.
Nutritional information is based on 16 servings.