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Parmigiano and Herb-Fortified Stock

You can make your own broth and store it to use with countless recipes, such as Hearty and Healthy Three-Bean Minestrone. It keeps in the fridge for a week and in the freezer for 3 months.

Ingredients

  • 1 large rind trimmed from a hunk of Parmigiano Reggiano cheese or a few small pieces rind that you've saved-up

  • 1 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 quarts) water

Preparation

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, then remove the rind, herb bundle and vegetables with a slotted spoon or strainer. Cook's Note: Once cooled, pour the stock into a sealable plastic freezer bag and let it lay flat in the freezer so that it takes up less room than a container would.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...