No-Chicken Chicken Stock
By Kristina Strain
Here, peppercorns and garlic appear in excess, to mimic chicken stock—much as ground fennel can transform tofu into a most convincing sausage—a trick I’ve employed often in our home of divided food ethics.
10 cups cold water
2 potatoes, quartered
2 carrots stalks, cut into pieces
3 heads garlic, broken into cloves
3 sprigs fresh parsley
1/2 teaspoon salt
1 teaspoon whole black peppercorns
1/4 teaspoon dried thyme
Combine everything in a large saucepan, and heat to a gentle simmer. Cook for one hour, cool slightly. Strain to remove solids, pressing down to extract more liquid. Use immediately or refrigerate for up to three days.
Kristina Strain is a writer and contributing editor for growandmake.com. She lives in Binghamton.
This recipe originally appeared in our Winter 2010 issue.