A perfect substitute for high sodium broth bases
Ingredients Servings 4 8 24 48 80 100 Main Recipe | Serves 4 2 tbsps Extra Virgin Olive Oil 1 each Yellow Onion, removed of loose peels, cut in half 1 each Head Garlic, halved crosswise 1 cup Celery Scraps, cut to 2-inch pieces 1 tsp McCormick Culinary ® Black Pepper, Whole 1 cup Dry White Wine 1 1/2 tbsps McCormick Culinary ® Italian Seasoning 1 quart Chicken Stock 1 quart Water 1 pound Parmesan Rinds, trimmed of any impurities Procedure In a heavy bottomed pot, heat olive oil over medium-high heat. Add the onion and garlic halves, cut side down, and cook until browned. Reduce heat and add the celery, peppercorns, and wine. Allow to reduce slightly. Add remaining ingredients, increase heat to medium and bring to a simmer, stirring occasional to ensure the Parmesan rinds are not sticking. Simmer uncovered for 2 hours or until reduced by half. Remove Parmesan rinds with tongs, then strain through a fine mesh sieve. Store in an air tight container. CHEF’s TIP!
Try different McCormick Whole Peppercorn blends for a different flavor!
Recipe type: Soups Stews and Bowls Cuisine: Contemporary American