Remove and discard leaves from the celery stalks, if using. Celery leaves, especially those on the outside of the bunch, are bitter and should not be added. Slice the celery into large pieces.
Scrub the carrots under cold running water chop the carrots into large pieces.
Garlic is the base flavour for this stock, so use a whole bulb of garlic.
Break up the bulb into individual cloves. Peel the garlic. There’s no need to chop the garlic.
Drop all the ingredients in a large pot large enough to hold the covering water.
Add pepper corns and a bay leaf. Pour enough water into the stockpot to completely immerse the vegetables.
Switch on the gas and on high flame and bring the stock to a quick boil.
Remove the scum that floats on top with a ladle or slotted spoon.
Once the water has begun to boil, turn the stove down to low.
Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their vibrant flavour.
Strain your stock through a fine mesh or cheesecloth placed in a colander.
The stock should be light in colour, sweet, and translucent.
Notes
You can also add herbs or scraps leftover from other dishes. Potato scraps will help thicken the stock a little.
Parsley, thyme, or rosemary stems are other good additions.