Parmesan Broth
Here is one of the best staples in my freezer. I use it for extra flavor in soups, pasta and even some fish dishes.
Ingredients
- 1 large onion quartered, with skin
- 2 stalks celery with leaves cut into chunks
- 2 carrots peeled and cut into chunks
- Several sprigs fresh parsley
- Several sprigs fresh thyme
- 3 bay leaves
- 4 to 6 black peppercorns
- ½ to ¾ pound Parmigiano Reggiano rinds
- Cold water (about 3-4 quarts, or enough to cover the ingredients)
Notes
Place all ingredients in a saucepan large enough to hold them. Cover with cold water and bring to a boil.
Lower the heat and partially cover with the lid and simmer 1 to 1½ hours. Stir occasionally to prevent the rinds from sticking. The broth will reduce by half during the cooking process.
Strain the stock through a colander or mesh strainer into a large bowl.
Allow it to cool, then refrigerate or portion into small containers for freezing.
Makes about 2 quarts.
