1Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
2Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
3Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
4Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
5Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer. Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats. Read more.
Basic Caramelized Onions
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection. Read more.
Basic Roasted Beets
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. Read more.
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Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert. Read more.
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These basic nachos couldn't be easier, and are a perfect snack when you're craving crunch and cheese. Delicious as-is, you can add on guac or salsa if you please, and beans or your favorite protein to make a meal of them. Read more.