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Parmigiano and Herb-Fortified Stock


  • 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


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.