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Chicken wings are great for this chicken stock recipe. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Chicken Stock

chicken wings

unpeeled,

carrots, peeled,

celery stalks,

parsley

black peppercorns

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Bon Appétit

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Don't bother peeling the onions for this vegetable stock recipe; their skins add a nice, rich brown color. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Vegetable Stock

olive oil

onions, unpeeled,

crimini (baby bella)

fennel bulb,

garlic,

bay leaf

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Try this Spanish Romesco sauce recipe, made with roasted red peppers and almonds, on turkey sandwiches.

Romesco Sauce

red bell pepper

garlic clove, smashed

almonds,

tomato purée

Sherry vinegar

smoked paprika

cayenne pepper

salt and black pepper

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

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Top 3 cooking school recipes from across the web

The most viewed cooking school recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Stock

Vegetable Stock

Romesco Sauce

The most viewed cooking school recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine