| Yield 1X: | 314.70 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy, garlic | ||
| Portions: | 78.7 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.28.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Chicken broth | 16 | |
| Corn cobs (case) | 0.50 | |
| Parmesan rind | 2 | |
| Garlic head, halved | 1.00 | |
| Onions, diced | 1 | |
| Celery, diced | 8.00 | |
| Black peppercorns | 0.50 | |
| Parsley | 0.50 | |
| Dried porccini mushrooms | 0.20 |
Carefully measure and prepare all ingredients. Combine chicken stock and Parmesan rind, and bring to a boil. Reduce to a simmer and cook for one hour. Add remaining ingredients, return to a boil, reduce to a simmer, and cook for one more hour. Strain.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.