Rachael Ray's Parmigiano and Herb Fortified Stock

This stock is Rachael’s secret to cooking on a budget, because it allows you to prepare a week’s worth of meals in 1 day. This savory stock is the perfect base for an assortment of recipes. If you set aside a bit of time once a week, you can take ownership of your meals and focus on preparing healthy options.

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  • 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 carrots, sliced on angle
  • Peeled rind of 1 lemon
  • 2 fresh bay leaves
  • 4 cups chicken stock
  • 12 cups 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, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.