Mock Chicken Stock - cooking recipe

Ingredients

14 cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
2 heads garlic, broken apart and smashed with the broad side of a knife
5 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons turmeric
1/2 teaspoon salt
1/2 bunch fresh parsley

Preparation

Put the water into a large stockpot on high heat.
Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
Bring to a boil and cook uncovered for 15 minutes.
Cover the pot, reduce heat to low, and simmer for one hour.
Set aside to cool and then strain.
Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.