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.