Essence Vegetable Stock

• 14 cup olive oil
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 4 lbs brown onions (Cut in Wedges)
• 2 lbs carrots (Chopped)
• 2 lbs celery (Chopped)
• 2 lbs celery root (Chopped)
• 12 lb fennel, branches (Chopped)
• 1 lb parsnip (Chopped)
• 2 garlic cloves (Chopped)
• 3 bay leaves
• 1 bunch parsley (Chopped)
• 12 sprigs thyme (Chopped)
• 6 sprigs summer savory (Chopped)
• 6 sprigs marjoram (Chopped)
• 3 sprigs rosemary (Chopped)
• 6 black peppercorns
• 6 juniper berries
• 2 cups Chardonnay wine
• 12 cup rice wine vinegar

1. In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves.
2. Sweat vegetables for 10-minutes.
3. Do not let the vegetables brown.
4. Add fresh herbs and spices.
5. Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
6. Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
7. Remove from heat and let cool.
8. Strain stock with a fine-mesh sieve.
9. Cool stock with a ice bath, cover and refrigerate.
10. Stock will keep for 1-2 days.
11. Chef's note: You can add any vegetables you have to the stock.

olive oil, salt, ground black pepper, brown onions, carrots, celery, celery root, fennel, garlic, bay leaves, parsley, thyme, summer, marjoram, rosemary, black peppercorns, berries, chardonnay wine, rice wine vinegar

Taken from www.food.com/recipe/essence-vegetable-stock-518339 (may not work)