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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.