- Chop the celery and dice carrots.
- Take a large saucepan and put all the ingredients then heat until boil.
- Remove surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for about 45 minutes.
- Line a strainer with the cheese cloth and put over a bowl. Ladle the stock through the strainer. Discard the herbs and vegetables.
- Cover and store in refrigerator for up to 3 days.