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.
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