Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021. Yes, this tragic affair has its own wiki page. Good grief.
Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock.
No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floating in water as they themselves would produce more water and too much water would produce a watery stock. Water was also limited as there is currently no water. If a limited amount of propane had not been a issue, the stock would have just cooked until desired reduction. But alas, propane for cooking was limited to a 40 gallons. Once the veggies cooked all they were cook, the veggies were feed to the chickens and the broth was made into soup.
Scaled for Likability: Good
This was not the best veggie stock but as I have never had just veggie stock I really don't have anything to compare too. Stock just seemed empty, void of flavor. Wasted it was not, just modified with chicken bouillon cubes before making soup. If frozen veggies happen to happen again, veggie stock would be made again but I would not go out of my way to make this regularly with fresh veggies as it is wasteful of veggies.