Parmesan Broth

Author: Samantha Stojkovich

---

Ingredients

8 cups water

6-8 parmesan rinds

1 head garlic, cut in half

1 large yellow onio, cut in half

3 bay leaves

Small bunch of fresh thyme

1 teaspoon peppercorns

2 tablespoons kosher salt

Method

1. In a large sauce pot, combine all ingredients above and bring to a boil.

2. Reduce heat, cover with lid and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavourful and reduced by half, about 2 hours.

3. Turn off heat and let it stand overnight at room temperature (or for at least 8 hours).

4. Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).glass jar if making ahead).

5. Store in fridge for up to 4 days or into ziplocks and into you freezer!