Court Bouillon

Ingredients

• 5 quarts (qt) of cold water
• 8 fluid ounces (fl oz) of white wine vinegar
• Salt to taste (optional)
• 12 ounces (oz) of diced carrots
• 1 pound (lb) of sliced onions
• 1 pinch of dried thyme
• 3 bay leaves
• 12 parsley stems
• ¼ teaspoon (tsp) of peppercorns

Directions

1. Mix the water, vinegar, salt, carrots, onions, thyme, bay leaves, and parsley stems in a large pot.
2. Simmer for 50 minutes.
3. Add the peppercorns.
4. Simmer for 10 minutes.
5. Use the bouillon for cooking now, or cool and store for use later.