Makes 12 cups
2 gallons water
1 cup white wine
1 cup diced celery
2 large carrots, diced
1 large onion, cut into quarters
1/2 cup sliced leeks, rinsed well
2 teaspoons salt
1 teaspoons whole black peppercorns
1/2 teaspoons cayenne pepper
1 large bay leaf
1 lemon, cut into wedges
- In a 10-quart stockpot, place all of the ingredients and bring to a boil.
- Reduce heat to medium and simmer uncovered for about 3 hours, until reduced by half.
- Line a large colander or sieve with 2 layers of 100% cotton cheesecloth. Set colander in a large heat-proof bowl, carefully strain hot mixture through it.
- Set aside to cool.
- Transfer to a storage container, cover and refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month if well sealed.