Parmigiano and Herb-Fortified Stock

Name: Parmigiano and Herb-Fortified Stock
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 1 gallon (16 cups)
Ingredients: 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up; Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied; 1 onion, 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; 24 ripe organic vine tomatoes or large plum tomatoes; Several cloves garlic, crushed; Extra-virgin olive oil, for liberal drizzling

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: One for All

Parmigiano and Herb-Fortified Stock

0 Reviews

Level: Easy
Yield: 1 gallon (16 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

77

Total Fat

5

Saturated Fat

1

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

3

Cholesterol

2

Sodium

94

Total: 1 hr 30 min
Prep: 10 min
Cook: 1 hr 20 min

Level: Easy
Yield: 1 gallon (16 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

77

Total Fat

5

Saturated Fat

1

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

3

Cholesterol

2

Sodium

94

Total: 1 hr 30 min
Prep: 10 min
Cook: 1 hr 20 min

Ingredients

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up

Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied

1 onion, 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

Roasted Tomatoes:

24 ripe organic vine tomatoes or large plum tomatoes

Several cloves garlic, crushed

Extra-virgin olive oil, for liberal drizzling

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.

Roasted Tomatoes:

Heat the oven to 500 degrees F.
For the Roasted Tomatoes:
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.