|Black peppercorns||3 Tablespoon (1 Small Handful)|
|Onions||4 , quartered|
|Carrots||4 , halved|
|Fresh parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Celery leaves/2 celery stalks||4|
Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil, then half cover and leave to simmer for 2-3 hours.
Strain the stock into a bowl, jug or plastic container and store in the refrigerator.
If kept for more than a few days, boil for a good 15 minutes every other day.
Serving size: Complete recipe
Calories 6139 Calories from Fat 3011
% Daily Value*
Total Fat 334 g513.6%
Saturated Fat 95.3 g476.3%
Trans Fat 0 g
Cholesterol 2009.9 mg670%
Sodium 8091.1 mg337.1%
Total Carbohydrates 123 g41%
Dietary Fiber 19.7 g78.9%
Sugars 37.9 g
Protein 618 g1236%
Vitamin A 916.9% Vitamin C 134.7%
Calcium 64.2% Iron 154.1%
*Based on a 2000 Calorie diet