Longtime SAVEUR contributor Christopher Hirsheimer learned this recipe from a Roman restaurateur, Jane Mariani, who advised her to use an old hen—the older the bird, she said, the better the flavor. Your basic chicken, however, makes a fine stock for many diverse dishes.
- 1 (3-lb.) chicken
- 2 carrots, peeled and roughly chopped
- 2 stalks celery
- 1 medium yellow onion, peeled
- 6 whole black peppercorns
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