Rachael Ray's Parmigiano and Herb Fortified Stock

By KimberleyH

Ingredients

• 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, peeled and quartered
• 2 ribs celery, sliced on angle
• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 qts) water

Preparation

Step 1

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

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