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When someone asks me for cooking advice, I tell them "invest in stock!" Not the financial kind, the chicken, beef and vegetable kind. I know most people don't have time to make their own stock. So I figured I would help them out by making the same kinds of stocks I use in my restaurants. To make my stocks rich and flavorful, we simmer them with only the best ingredients. Then we pack them up, and bam! You've got my restaurant-quality stock ready to use in your home. There are so many great ways to use my chicken stock. It's the basic for classic chicken soup but kick it up with some soy sauce, spices and egg and you've got Egg Drop Soup. Use it to make my risotto and you'll impress your whole family! The possibilities are limited only by your imagination. Visit emerilscooking.com for more of my recipes and other great tips.
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