How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

How to Make Chicken Stock

Learn how to make this flavorful base for homemade soups, stews, and sauces.

As convenient as canned broth may be, there is no substitute for rich, velvety homemade chicken stock. Simmer chicken, vegetables, seasonings, and water for a few hours to make your own. Here's how.

See Basic Chicken Stock recipe

Step 1: Cut chicken and vegetables

Preheat oven to 450 degrees F. Cut up 3 carrots, 1 large onion, and 4 pounds bony chicken pieces (wings, backs, and/or necks). If you're using wings, cut each wing at the joints into three pieces; this exposes more surface area of the chicken for richer flavor.

Step 2: Roast chicken and vegetables

Combine the chicken pieces, carrots, and onion in a large, shallow roasting pan. Distribute the chicken and vegetables evenly around the pan. Bake, uncovered, for 30 minutes or until well browned, turning occasionally. Drain off fat. Place the chicken, carrots, and onion in a 10-quart Dutch oven or kettle.

Step 3: Deglaze the pan

After removing the chicken and vegetables, pour 1/2 cup water into the roasting pan, scraping up the flavorful browned bits from the bottom of the pan. Pour this liquid into the Dutch oven.

Simmer slowly

Add 12 cups water to the Dutch oven. If desired, add vegetables and seasonings to flavor the stock. Simmer the meat and vegetables, covered, in the Dutch oven for 5 hours. Gelatin from the bones helps to thicken the stock.

Step 5: Strain the stock

Strain the stock through two layers of 100-percecnt-cotton cheesecloth layered in a colander set over a large bowl. Discard chicken and vegetables. If desired, clarify broth.

To clarify hot strained broth: Return broth to Dutch oven. In a small bowl, combine 1/4 cup cold water and 1 beaten egg white. Stir egg white mixture into broth. Bring to boiling. Remove from heat; let stand for 4 minutes. Strain again.

Step 6: Skim the fat

Skim the fat off finished stock. If you're using the hot stock immediately, skim liquid fat off with a spoon. Or, you can chill the stock until the fat congeals and lift it off with a spoon.


Loading... Please wait...