2,963 chicken stock recipes

German apple cake with tender yeast dough topped with cinnamon apples and buttery streusel crumble for a not-too-sweet dessert that's perfect with coffee.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Asparagus cream soup blends frozen asparagus with chicken broth, milk, and egg yolks into a silky velouté finished with a hit of hot sauce. Old-school stovetop classic that uses pantry staples and feeds a crowd.

Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.

Copycat Artz Rib House garlic soup loaded with two whole heads of garlic, paprika, cayenne, and thyme in a rich chicken broth. Bold, warming, and ready in 40 minutes.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.