2,963 chicken stock recipes

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.

Bacon and chicken carbonara sauce loaded with crispy pork, tender chicken thighs, and velvety Parmesan cream. Toss with pasta or pour over zucchini noodles for low-carb magic.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Creamy white chicken chili with white beans, green chiles, Monterey Jack cheese, and sour cream. A lighter, cheesier take on chili that's ready in 45 minutes.

This recipe can be made with the regular and rapid bake cycles.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.