Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 38.6
- Total Fat: 1.2 g
- Cholesterol: 2.7 mg
- Sodium: 131.8 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
View full nutritional breakdown of Rachael Ray's Parmigiano and Herb Fortified Stock calories by ingredient
Rachael Ray's Parmigiano and Herb Fortified Stock
Submitted by: NATUREHIKEIntroduction
Basic stock for many recipes Basic stock for many recipesNumber of Servings: 12
Ingredients
-
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
Directions
Directions
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.
Number of Servings: 12
Recipe submitted by SparkPeople user NATUREHIKE.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user NATUREHIKE.
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