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magazine 2008 02 light homemade chicken stock
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You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.
4.5
(4.45)
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Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
5.0
(4.79)
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All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.
3.5
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Don't ever throw those bones away—utilize them to make these 10 flavorful, long-simmering stocks.
Easy
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Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
3.6
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If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.
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If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.
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Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.
3.3
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
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The best and the boldest, all in one place.
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Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
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A restorative, Japanese-inspired chicken soup with only 10 ingredients.
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These skillet chicken breasts stay juicy and tender, thanks to a sunny cream sauce we’d bathe in if we could.
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Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
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Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
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Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
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(4.15)
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This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
4.0
(3.98)
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.
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Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
4.0
(4.02)
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Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
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