Real homemade stock cannot be compared to the stock or broth sold in cans and boxes. Real stock is what is reduced by chefs into sauce to create a complex richness of flavor. Use the chicken bones and cartilage, including the feet, neck, and back bones. For a clear stock, the bones of the chicken should be rinsed in clear water first before adding, to remove any impurities that will cloud the stock. Meat-based stock also requires skimming off the foam.
On Bone Broth
Of course broth made with bones is nothing new, but recently it has gotten a boost from high-profile athletes extolling its health benefits, particularly the cartilage. The main difference between bone broth and many a chicken broth is that bone broth commonly adds ¼ cup vinegar for a 4-quart batch of broth and the bones are cooked much longer.
On Slow Cookers
A lot of the reason that scraps are thrown away is because they are hard or fibrous. This is why a slow cooker is one of the best ways to use scraps. I throw a lot of things in the slow cooker—like whole celeriac—and they come out beautifully. Not only is it ideal for making a tender stew, but it’s also great for cooking beans, steel-cut oats, and a variety of other ingredients.
ONE OF THE GREATEST OBSTACLES to cooking at home is the boredom of eating the same things over and over. Meat and potatoes, soup and salad, spaghetti and meatballs. The fun thing about cooking with scraps is that it can be a little different every time, depending what you have. The key is to have versatile recipes up your sleeve. The following nine dishes, inspired by global food traditions, will help keep dinner interesting.
Typically, cookbook recipes are very specific about what ingredients and quantities are required. If one ingredient is missing or you don’t have the exact amount the recipe calls for, a special trip to the supermarket is required, leading to more leftovers and a vicious cycle. Instead of being so rigid, we think the key to making plenty is versatility. So if you only know nine recipes, but they are infinitely flexible, then you are well on your way to interesting dinners every night.
These basic dishes can be prepared on weekdays, lazy nights, or when you are just hungry and want to scrounge up something to eat other than a cracker or takeout. (Tip: When serving, don’t call it “leftovers” and it will already seem more delicious.)
Each recipe has two ingredient sections: The first is the basic necessary ingredients (many of which are found in the list of core pantry items at right). The second is a longer list of suggested scraps and leftovers, from which you can pick and choose your ingredients, based on preference and what’s available. Or use the scraps list as a guide for using what’s in your refrigerator. Each cooking method is simple and each recipe can be a one-dish meal.