This stock is Rachael’s secret to cooking on a budget, because it allows you to prepare a week’s worth of meals in 1 day. This savory stock is the perfect base for an assortment of recipes. If you set aside a bit of time once a week, you can take ownership of your meals and focus on preparing healthy options.
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.