Vegetable Stock

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 parsnips, coarsely chopped
• 1 celery stalk, coarsely chopped
• 1 bunch (about 1 1/2 pounds) red or green Swiss chard, cut into 1-inch pieces
• Several sprigs fresh thyme
• Several sprigs fresh flat-leaf parsley
• 1 dried bay leaf

1. In a medium stockpot, melt the butter and oil, stirring occasionally, over medium-low heat.
2. Add the onion; cook until caramelized, 15 to 25 minutes.
3. Add the carrots, parsnips, and celery, and cook until tender, about 20 minutes.
4. Add the Swiss chard to the vegetable mixture.
5. Add 3 1/2 quarts cold water and the thyme, parsley, and bay leaf.
6. Cover and bring to a boil, reduce heat, and let simmer, uncovered, about 1 hour.
7. Remove from the heat, and strain the stock through a fine sieve or a cheesecloth-lined strainer, pressing on the vegetables to extract the juices.
8. Discard the vegetables.
9. The stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.
10. With a few simple ingredients, some basic kitchen equipment, and a little planning, wonderful stock is easy to make at home.
11. Use meat and bones to make a stock; if you use only bones, thats exactly what the stock will end up tasting like.
12. The stockpot should be tall and narrow enough to keep the ingredients snug; too much space causes the flavorful liquid to evaporate rather than extracting the full flavor from the ingredients.
13. Dont rush stock; it takes 3 to 4 hours to release all the flavor from the bones.
14. Add enough cold water to cover the ingredients by 1 or 2 inchesno more, or the stock may be too watery.
15. Bring everything to a boil, then reduce the heat right away so the liquid barely simmers (use a metal trivet or a flame tamer).
16. Letting the stock boil too long can result in greasy, off flavors; all that churning makes the fat released from the bones and meat emulsify with the water.
17. As the stock gently simmers, a thin skin of impurities will form on the surface.
18. Skim this skin off with a slotted spoon, and discard.
19. Skim the stock every 30 minutes.
20. When the liquid falls below the level of the bones, add cold water.
21. Strained and cooled, stock keeps in the refrigerator for 3 days and in the freezer for 3 to 4 months.
22. Once its refrigerated, a layer of fat develops on top of the stock; skim it off with a spoon, and discard.
23. If you freeze the stock, leave the fat intact as a seal; remove it before using.

unsalted butter, olive oil, onion, carrots, parsnips, celery stalk, red, thyme, flatleaf parsley, bay leaf

Taken from www.epicurious.com/recipes/food/views/vegetable-stock-393412 (may not work)