Valerie Bertinelli makes a classic roast chicken with parsnips and potatoes. Pouring chicken broth into the roasting pan boosts the flavor of the vegetables and keeps them from sticking to the pan.
Ina Garten goes back to basics on chicken, from the simplest Garlic Roast Chicken with the volume turned up high to a wonderful recipe inspired by the south of France, Chicken Bouillabaisse with a garlicky saffron mayonnaise called Rouille. Plus, Ina shares the secret of how to make the simplest, most delicious chicken stock.