Jonathan Waxman's no-recipe chicken stock from Cooking for Good Times: Super Delicious, Super Simple (page 206) by Paul Kahan and Rachel Holtzman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 12 hours.

  • jenmacgregor18 on May 28, 2020

    I kinda sorta followed this when recently roasting a turkey. Used Serious Eats methodology for roasting a turkey in parts (along with dry rub) - so I had the back, giblets, neck & wings available prior to cooking. Just threw them in a pot of water with carrots onions and celery and let simmer around 12 hours. So much better than simmering for a few hours, where I usually have to boost the flavor with bouillon. This made for the best flavored stock ever, which made the best turkey gravy, ever. And very hands off.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.