Recipe courtesy of Sara Moulton
8 cups



Rinse chicken bones and pieces. Pat them dry and set aside.

Heat oil in a large stockpot over medium heat. Add vegetables and cook, stirring frequently, for about 5 minutes, or until just softened. Stir in chicken carcasses and/or pieces, thyme, peppercorns, and bay leaf. When well combined, add 1 gallon of water. Bring to a boil, then lower heat and simmer for about 3 hours, occasionally skimming off scum, or until liquid is reduced to 8 cups.

Strain through a fine sieve, pushing on solids to extract as much liquid as possible. Discard solids. Allow stock to cool slightly, spooning off fat as it rises to the surface. Cover and refrigerate for up to 2 to 3 days, or freeze in small quantities, for ease of use, for up to 3 months. Before using, spoon or scrape off any fat that has solidified on top.


Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Matt Iaria

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Marsala

Recipe courtesy of Fran Geraci

Lemon Chicken

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking