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Parmesan Broth

A piece of rind from Parmesan cheese adds a great layer of flavor to our Fond de Poulet Gold. Use this umami-rich broth to simmer tortellini and asparagus or spinach for a light soup, or pour some around a serving of your favorite risotto to bring out its flavors.


6 cups
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 6 cups hot water
  • 1 3- by 3-inch piece of Parmesan rind
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • Salt and ground black pepper


  1. Combine the dissolved Fond de Poulet Gold®, Parmesan rind, garlic, bay leaf, and herbs in a large saucepan.  Bring to a simmer and cook, partially covered, for 30 minutes.
  2. Strain the broth and season it to taste with salt and pepper.
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Classic French Stocks and Sauces