Corn Stock

Ingredients

• 4 corn cobs (kernels removed)
• 1/2 teaspoon whole black peppercorns
• 1 yellow onion (peeled and quartered)
• 1/2 cup fresh parsley (lightly packed)

Instructions

1. 1

   Place corn cobs, quartered onion, parsley and peppercorns in a large pot. Cover with 8 cups water and bring to boil over high heat.

2. 2

   Reduce heat and let simmer for 1 hour.

3. 3

   To make straining the liquid easier, lift out and discard the boiled cobs with a large slotted spoon.

4. 4

   Strain remaining solids using a fine mesh sieve optionally lined with cheesecloth for a clear stock, and discard solids.

5. 5

   Use immediately or let cool completely and refrigerate up to 1 week, or freeze for up to 2 months.