- 4
Ingredients
- 1 lb. rinds of Parmigiano-Reggiano or Grana Padano, or a mix (3-1/2 to 4 cups)
- 4 sprigs fresh thyme
- 2 bay leaves, preferably fresh
- 1 tsp. whole black peppercorns
Preparation
Step 1
Makes about 4 quarts
If you don’t have a full pound of cheese rinds, the recipe can be halved or even quartered. You can also make the full 4 quarts of broth using an 8-oz. chunk of cheese in place of the rinds.
Combine the rinds, thyme, bay leaves, and peppercorns in a large (8-quart) pot.
Fill the pot with 5 quarts cold water, and bring to a boil over high heat. reduce to a simmer, partially cover, and cook, stirring occasionally, until the broth is fragrant and light golden, 1 to 1-1/2 hours. Strain the broth through a medium-mesh sieve set over another pot or a bowl large enough to hold the broth.
Make Ahead Tips:
The broth can be made 3 days ahead and kept covered and refrigerated; or freeze in smaller batches for up to 3 months.
nutrition information (per serving):
Size : per 1 cup, Calories (kcal): 40, Fat Calories (kcal): 15, Fat (g): 1.5, Saturated Fat (g): 0, Polyunsaturated Fat (g): 0, Monounsaturated Fat (g): 0.5, Cholesterol (mg): 0, Sodium (mg): 70, Carbohydrates (g): 1, Fiber (g): 0, Sugar (g): 1, Protein (g): 5