'stocks' on Serious Eats

Chicken Stock

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

Cook the Book: Onion Confit

If you're a fan of sweet caramelized onions, you'll love Tom Colicchio's onion confit. He takes caramelized onions to the next level by simmering them in chicken stock and vinegar for half an hour after the onions have already caramelized,... More

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