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Apple and Leek Stock

Published: December 4, 2011 in Recipes

From In Praise of Apples by Mark Rosenstein
2 gallons

  • 6 leeks, with top quarter removed, split in half, washed and cut into 1” pieces
  • 2 large onions, cut into quarters
  • 8 medium apples, cut into quarters, seeds removed
  • 4 stalks celery, washed and cut into 1” pieces
  • 4 medium carrots, washed and cut into 1” pieces
  • 1/4 Cup light cooking oil
  • 6 sprigs parsley
  • 1 small bunch thyme
  • 10 peppercorns
  • 5 coriander seeds
  • 2 pieces of cinnamon stick, 2” long
  • 3 Cups apple cider

Preheat the oven to 350 degrees. Place the leeks, onions, apples celery and carrots in the roasting pan. Toss with the cooking oil and place in the oven. Roast for 1 to 1 1/2 hours, tossing every 20 minutes until the vegetables are well browned and golden. Remove from oven.

Place the vegetables in the stockpot. Add about 1 Cup water to the roasting pan. Using a spatula, loosen the bits of vegetable and any brown juices from the bottom of thepan. Add this to the stockpot.

Add the remaining ingredients, along with just enough water to cover the vegetables. Bring the stock to a simmer over medium heat. Adjust the heat and keep the stock at a simmer, partially covered. Simmer for 6 to 8 hours—don’t allow to boil. Strain and discard the vegetables. Cool and refrigerate or freeze the stock.

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