Homemade broth makes a world of difference for the better in any dish that calls for chicken broth. Happily, a light and flavorful one can be made with only chicken backs and wings and water, no other elements—carrots, onions, celery, herbs—required, and briefly simmered for one unattended hour. It’s worth making a large amount to have on hand because it stores well in the refrigerator under the protective layer of fat that solidifies on the surface when it is chilled. If the fat seal is not broken, the broth will keep for 3 weeks in the refrigerator. If you break the fat to use just part of the broth, reheat the remainder until the fat melts completely, then cool and refrigerate it, checking to be sure the fat seals the entire surface again. The broth can also be frozen for up to 6 months. In this case, the fat layer prevents ice crystals from forming across the surface. For thrift, I use backs and wings for broth. But, you can also employ legs, thighs, and breasts, use them to make the broth, then remove them to serve as part of another dish.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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