For extra flavor, add a small handful of dried shitake mushrooms.
Bag and freeze in quart size bags for later use in soups, stir fries and stews etc.
This recipe makes around 5 quarts of stock. Most recipes call for 1-quart (or 4 cups) which is typically the amount sold in commercially boxed stocks and broths.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.