Chicken Stock

Name: Chicken Stock
Yield: makes about 10 cups
Ingredients: 2 pounds chicken wings or bones; 14 cups water; 3 stalks celery, coarsely chopped; 3 onions, preferably Vidalia, coarsely chopped; 3 carrots, coarsely chopped; 2 bay leaves, preferably fresh; 2 sprigs of parsley; 2 springs of thyme; 4 to 6 whole black peppercorns

December 9, 2011

Well made stocks are one of the foundations of classic French cuisine. A good stock is redolent with flavor, clear, not cloudy, and rich with the naturally occurring gelatin in the bones. Have you made roast chicken and refrigerated the leftovers? Then, the next day you look at the chicken and the juices have congealed into a kind of meat Jell-O? That’s the gelatin that gives stocks—and the soups and sauces made from them—their wonderful flavor.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.