"I made these following the recipe in her Back to Basics cookbook, which calls for a finish of basil after you pull them out of the oven. I'd not tried them before and was bringing them as a side to a group dinner with friends. They were a hit! My husband doesn't care for tomatoes, but is learning to like them slowly, and even he said he thought th"

"Like most everyone else, I love this stock! It's simple and tasty. However, I buy whole chickens and quarter them myself. In the freezer, I save the spine, ribs, wing tips, internal organs (if they're left in the chicken), and the bones from pieces we've cooked and eaten. I reduce the recipe (don't have a big enough pot) so it only takes about 3 o""