Making veg stock?

[Jux]

Ithought I'd be a Thoroughly Thrifty Housewife today () so I got all the tops and tails, peelings etc from the stew I've just put in the oven, chucked them in a pan with water and a little salt, and am boiling them for a while in an attempt to make veg stock.

It isn't going to work is it?

(I've just had a look, it's been simmering for 15mins and I have some water which tastes a bit salty!)

[Unprune]

I've never made really good veg stock. I read in Yottam Ottolenghi's book that the secret is a couple of prunes added to the veg, but have never tried it.
Raymond Blanc says never add carrot, all you get is sweet water.

[meltedmarsbars]

I feed those bits to the hens and buy the orange top marigold!

[pipplin]

I buy marigold as well meltedmarsbars My veg stock was as bad my chicken stock. Or as DH called it Chicken's swimming lesson.

[meltedmarsbars]

No, chicken stock is worth making imho! Much better than bought stuff.

[pipplin]

Oh I agree. I think I just had a pregnancy cooking disaster

[FreeButtonBee]

I've never bothered with any other stock other than chicken.

The secret with chicken is start it off with cold water, bring up to the boil v slowly and simmer for at least two hours. apparently there are lots of proteins in bone marrow that only dissolve in cold water (who knew!). Also to give it a bit more colour, don't peel your onions. Just chop and leave the skin on. Makes it look a bit less like dirty dish water.

[Jux]

I always make chicken stock after we've had a chick for Sunday lunch, but I've never done veg stock and thought I might expand my repertoire.

It's still really littlemore than slightly salty water, and I did use the bits we used to give to the guinea pigs, so perhaps I'm not starting from the best place!

Ah well, as I don't have any prunes, I shall give it up I think.