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

Ingredients

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

Preparation

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.

SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn more about Emergency Preparedness, Saving Energy, and Creating Delicious Meals Using the Sun.

You have Successfully Subscribed!

Pin It on Pinterest