{"id":42,"date":"2026-02-22T23:29:19","date_gmt":"2026-02-22T23:29:19","guid":{"rendered":"https:\/\/recipes4thecook.com\/brown-vegetable-stock"},"modified":"2026-02-22T23:29:19","modified_gmt":"2026-02-22T23:29:19","slug":"brown-vegetable-stock","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/vegetable\/blog\/2026\/02\/22\/brown-vegetable-stock\/","title":{"rendered":"Brown Vegetable Stock"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 each onions, yellow cut in 1\/4&#8217;s<br \/>\n1 each onions, red cut in 1\/4&#8217;s<br \/>\n5 each carrots cut in chunks<br \/>\n3 each leeks cut in chunks<br \/>\n3 each celery stalks, cut in chunk<br \/>\n1 clove garlic cut in half<br \/>\n1 each bay leaf<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Preheat the oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in  the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a  stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour.  Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1  week.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. &quot;(John 3:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegetables<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/vegetable\/blog\/2026\/02\/22\/brown-vegetable-stock\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-42","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/posts\/42","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/posts\/42\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/media?parent=42"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/categories?post=42"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetable\/wp-json\/wp\/v2\/tags?post=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}