Fortified Vegetable Stock - cooking recipe

Ingredients

1/4 cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
4 lbs brown onions (Cut in wedges)
2 lbs leeks (white part only, Chopped)
2 lbs carrots (Chopped)
2 lbs celery (Chopped)
2 lbs celery root (Chopped)
1 lb parsnip (Chopped)
2 garlic cloves (Chopped)
3 bay leaves
1 bunch parsley (Chopped)
12 sprigs thyme (Chopped)
6 sprigs summer savory (Chopped)
6 sprigs marjoram (Chopped)
3 sprigs rosemary (Chopped)
6 black peppercorns
6 juniper berries
2 cups Chardonnay wine
1/2 cup rice wine vinegar

Preparation

Pre-Heat oven to 450\u00b0F.
In a roasting pan whisk olive oil, sea salt and black pepper until combined.
Place vegetables, bay leaves in roasting pan and turn until well coated.
Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.