While there seems to be quite a few good commercial chicken stock brands on the market I’ve yet to find a vegetable stock or broth that I like. Luckily, it’s easy to make all kinds of broth or stock in the Sun Oven. I freeze it in two cup containers so I always have as little or as much as I need on hand. To fit the stock pot in the Sun Oven just remove the leveling tray and place a trivet or a rack on the bottom of the cooking chamber.
Sun Oven Vegetable Stock
5 quarts water
6 large carrots, sliced
3 celery stalks, sliced
3 large onions, sliced
Peels of two large potatoes
1 unpeeled bulb of garlic, halved horitontally
1 large turnip, coarsely chopped
8 fresh Italian parsley sprigs
1 bay leaf
2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon whole black peppercorns
Combine all ingredients in a large stock pot. Cover and simmer in Sun Oven until vegetables are very soft, about 3 hours. Strain stock through a colander into a large bowl. Strain again through a fine sieve into another large bowl. Discard solids.
The stock will keep in the refrigerator up to 4 days and can be frozen for one month.