Name: Back-Burner Stock
Yield: Makes about 3 1/2 cups
Ingredients: 1 tablespoon olive oil; 3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage ends); 1 medium onion, coarsely chopped; 1 bunch cilantro stems; 6 garlic cloves, unpeeled, halved; 2 bay leaves; 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel); 1 teaspoon coriander or fennel seeds; Pinch of crushed red pepper flakes; Shrimp shells (optional)

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Photo by Peden & Munk

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, go to http://www.bonappetit.com/recipe/chorizo-shrimp-paella.

Recipe notes

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