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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.