Instructions

1. Give the onions, carrots, and celery stalks a rough chop. You don't even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!)
2. Depiction of the instructions in Instructions step 1
3. Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water. Add fresh thyme sprigs, 1 bay leaf, 1 small bunch fresh parsley, and 1 teaspoon whole black peppercorns.
4. Depiction of the instructions in Instructions step 2
5. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
6. Depiction of the instructions in Instructions step 3
7. This isn't an exact science, but simmering for 1 hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.
8. Depiction of the instructions in Instructions step 4
9. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters. Pour the stock through. If not using immediately, divide the stock into storage containers, cool completely, and then freeze.
10. Depiction of the instructions in Instructions step 5