Ingredients
- 8 bare corn cobs, husked and without kernels
- 4 cloves garlic
- 1 large yellow onion
- 3 sprigs thyme
- 2 bay leaves
- 12 cups (3 L) water
Instructions
- Smash the garlic cloves and halve the onion (no need to remove the peel).
- Add all ingredients to a large stock pot. Bring to a boil over high heat. Lower the heat to a simmer and cook for 1.5 hours.
- Strain the corn stock, discarding the vegetables and herbs.
- Store in the refrigerator for up to four days in a sealed container. Or freeze for later use.
Notes
Salt: I don’t add salt during the cooking process as the amount of salt needed depends more on what dish I’ll be making with the stock. That’s all to say don’t be afraid to add a bit more salt to your final dish than if you were to use store-bought broth.