Parmigiano-Reggiano Stock

Very Easy
Makes 10-12 cups stock

10-12 cups water

1/4 cup minced garlic

2 tsp. salt

2 tsp. black pepper

3-4 (2-3") pieces Parmigiano Reggiano rind


In large stock pot, bring all ingredients to a boil over high heat; simmer (1 1/2 to 2 hrs.), adding more water if needed. Remove ring; use immediately or refrigerate or freeze, completely covered, for later use.