Parmigiano-Reggiano Stock

Very Easy
Makes 10-12 cups
Ingredients: 
  • 10-12 cups water
  • 1/4 cup minced garlic
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 3-4 (2-3") pieces Parmigiano-Reggiano rind
Instructions: 

In a large stockpot, bring all ingredients to a boil over high heat; simmer (1 ½ to 2 hrs.), adding more water if needed. Remove rind; use immediately or refrigerate or freeze, completely covered, for later use.