Bobby Flay's basic chicken stock and tomato sauce

Our resident kitchen klutz Savannah Guthrie is learning how to cook, under the tutelage of Bobby Flay. When it comes to cooking, it's best to master the basics before tackling the tough stuff. Flay shares how to make a perfect chicken stock base and tomato sauce — two recipes that are the keys to so many delicious dishes.

Bobby's chicken stock

Ingredients

    • 3 lb chicken
    • 3 lbs chicken bones (carcasses)
    • 1 large Spanish onion (with skin left on), halved
    • 2 large carrots, coarsely chopped
    • 2 large stalks celery, coarsely chopped
    • 8 sprigs fresh thyme
    • Small bunch italian parsley
    • 1 teaspoon black peppercorns
    • 2 bay leaves

Preparation

Baking Directions:

Tomato sauce

Ingredients

    • 3 tablespoons canola oil
    • 1/2 cup onion, finely diced
    • 3 cloves garlic, finely chopped
    • 2 28-ounce cans San Marzano tomatoes
    • Sugar, if needed
    • 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
    • 4 ounces baby arugula
    • Fresh basil leaves, torn
    • 2 tablespoons chopped fresh flat leaf parsley
    • 1 cup freshly grated Parmigiano Reggiano cheese
    • 1 cup fresh ricotta
    • Salt and freshly ground black pepper

Preparation

Baking Directions:

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