Chicken Stock
35 recipes 1 guide
Use it to provide savory liquid for soups, braises, pan sauces, rice, and stews while carrying the flavors of other ingredients. As it simmers, its gelatin can give sauces and broths a fuller body, and reduction concentrates both flavor and salt. The common mistake is salting early, then ending with an overly salty dish after the stock cooks down.
Guides
Recipes
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Pan-Seared Herb-Crusted Pork Chops with Mustard-Apple Pan Sauce (30-Minute)
30 min
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Chicken Piccata (Pan-Fried, 25-Minute)
25 min
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Pan-Seared Duck Breast with Cherry-Port Reduction
35 min
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Pappardelle with Wild Mushroom and Chestnut Ragù
45 min
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Cider-Braised Chicken Thighs with Caramelized Fennel and Pears (45-Minute Braise)
45 min
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Pork Loin Roulade with Sage-Walnut Filling and Apple-Port Reduction (60-Minute Roast)
60 min
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Spanish Chicken and Chorizo Skillet with Saffron Rice (One-Pan, 45-Minute)
45 min
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Mapo Tofu (Sichuan Spicy Stir-Fry)
30 min
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One-Pot Chorizo and Chickpea Stew (35-Minute)
35 min
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Skillet Sausage and White Bean Cassoulet (One-Pan, 45-Minute)
45 min
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Skillet Crispy Gnocchi with Italian Sausage and Broccoli Rabe (30-Minute)
30 min
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Pork Tenderloin Roulade with Chestnut and Sage Filling
65 min