Nothing is quite so comforting as a pot of chicken stock simmering on the stove. It fills your house with mouth-watering aromas, sensory intimations of great meals to come. Chicken stock is the "secret" ingredient that makes average dishes great. It is the foundation of soups, stews, and sauces and plays a key role in family favorites such as potpies or chili. Given that importance, you would think chicken stock would be a chore to make. But it's not. And that may be one of the greatest comforts of all.

If you can find a chicken, boil water, and add a few ingredients, you can make this stock. It's so easy, in fact, that many home cooks always keep a supply of it in the fridge or freezer. Our basic recipe for Chicken Stock is adaptable for your convenience. If you don't have a yellow onion, throw leeks or a red onion into the brew. Lacking parsley? Prefer another similar herb? Go ahead. Carrots can yield to parsnips if that's what you have on hand. The only caveat is to avoid vegetables and herbs with strong flavors, such as rutabagas, turnips, and ginger, because they'll overpower the taste of the stock, which, along with the chicken, is used in all of the following recipes.

You'll notice the solid supporting character of the stock immediately in these recipes. And you'll also see what happens to the stock's namesake. Tender and moist, the chicken, thoroughly poached, almost melts from the bone. You'll be tempted to nibble it right out of the stockpot. Try to resist, though. The potpie, Tetrazzini, and chili will be jealous.