16 cups cold water
¼ cup kosher salt
1 cup white wine
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 bay leaf
1 fresh thyme sprig
8 fresh parsley sprigs
1 tsp black peppercorns, crushed
1 lemon, thinly sliced
Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil, then lower to a simmer. Simmer for 30 minutes.
Strain and either use immediately or cool.
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