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Entries tagged with 'chicken stock'

Cook the Book: Easy Chicken Stock

Serious Eats Caroline Russock 11 comments

It would be a shame to see even a bit of Michael Ruhlman's Perfect Roasted Chicken go to waste. So after you've had it for dinner and used the leftovers for chicken salad or a club sandwich, may we suggest stocking the freezer with a batch of Easy Chicken Stock. More

Taste Test: Chicken Stock

Taste Tests Erin Zimmer 43 comments

Not all of us have tubs of homemade stock hanging out in the freezer. So when your stuffing or sauce recipes call for stock this year, and you have plenty of other pans to dirty, it's alright to grab the canned or boxed kind. Surely Mark Bittman is somewhere shaking his fist right now. The New York Times recipe columnist pointed out in this piece from January of 2009 that the homemade version—just a half-hour of simmering a carrot, celery stalk, half an onion, and some chicken scraps in water—would be ten times better than any canned stock. But, we won't judge if you use one of these. The contenders: College Inn Chicken Broth, Emeril's Chicken Stock, Swanson's Chicken Broth, Swanson's Chicken Cooking Stock, Herb-ox Instant Chicken Bouillon and Seasoning, Glace de Poulet Gold, and Kitchen Basics Natural Chicken Stock. Find out who won. More

Dinner Tonight: Merguez Sausage with Fennel and Couscous

Serious Eats Nick Kindelsperger 5 comments

There is something really satisfying about the one-pot meal. This happens to be true whether it's the depth of winter or the height of summer. One-pot meals don't have to be long simmering stews, or something that sticks to your ribs. This sausage and couscous recipe from Padma Lakshmi goes the Moroccan route, and it's perfect for this time of year. More

Cook the Book: Chicken Broth

Serious Eats Caroline Russock 19 comments

[Photograph: JoePhoto] Homemade chicken stock and broth is an all-day affair—not very labor-intensive, but time-consuming. Once every month or two I chose a day when I am free from obligations and when my crisper drawer is brimming with vegetables that... More

Dinner Tonight: Lime Soup (Sopa de Lima)

Serious Eats Nick Kindelsperger 8 comments

The first meal in my new place after two weeks of crashing on couches should have been an excuse to go all out and do my gastronomic worst. But I was so tired after the moving process that all I... More

Video: Tom Colicchio's 'True Blood' Drink for Vampires

Erin Zimmer 6 comments

Since the world just can't get enough vampires, Tom Colicchio does a little plug for the second season of HBO's True Blood, which returned on Sunday, with this red goo-resembling drink made of beet juice, roasted sugar snap peas, fennel, fava beans, and chicken stock. Colicchio is looking out for all those awkward scenarios when your vamp friends can't eat with the humans and are craving a 98.6°F drink. The video, after the jump.... More

Store-Bought Chicken Stocks, Reviewed: Which Are the Best?

Michele Humes 98 comments

I sampled every brand in my grocery store, along with batches of the homemade stuff and Mark Bittman's ten-minute wonder broth for comparison. More

Chicken Stock

Serious Eats Adam Kuban Post a comment

The following chicken stock is adapted from The Culinary Institute of America's Techniques of Healthy Cooking, which is Serious Eats' featured cookbook for the week of January 14, 2008. Chicken Stock - yields 1 gallon (3.75 L) -... More

Fully Stocked

Adam Roberts 10 comments

I looked at myself in the mirror, and I said, "Adam, do you want to spend the rest of your life trading integrity for convenience? Stop being a chicken-stock whore. You need to pull yourself together and make this dinner count. Look up some recipes, go to the store, and have the time and patience to do it right." More

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