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!)

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.

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

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

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

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

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.

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.