Chicken feet make a particularly rich-tasting stock, with plentiful gelatin. You can also use this method to make ham stock, but rather than save up the bones in the freezer and risk freezer burn ...

Aaron Bickham, director of culinary and executive chef of The Bartolotta Restaurants in Milwaukee, loves using ham bones to make rich, flavorful stocks. “The stock is perfect for cooking ...

loves using ham bones to make rich, flavorful stocks. “The stock is perfect for cooking vegetables such as Swiss chard, escarole, turnip greens, and more. It adds a wonderful smoky flavor that you ...