Stock Recipes

Classic Chicken Stock

This stock from André Soltner is perfect for making sauces, gravies, braises and soups. "If you use enough bones, it will be a little thick when cold, which means you have a good stock," Soltner says.

David Change's Freeze-Dried Chicken Stock

"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube."

Pressure-Cooker Stock

F&W's Marcia Kiesel developed this time-saving recipe using a pressure cooker to extract deep chicken flavor in less than half the time of the conventional method.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet