With chef Charlie Mitchell’s recipe, you’ll wring maximum flavor from chicken bones and repurpose stale bread into crisp ...

Taste and season the soup with salt and pepper, as needed, and it’s ready to serve. Eric’s options: If you don’t have homemade chicken stock (here's a recipe), replace it with store-bought.

When the temperatures drop, nothing hits the spot like a warm, comforting bowl of homemade soup. And if you're looking for a dish that's rich, creamy, and packed with flavor, rotisserie chicken ...

Eric Akis has been food writer for the Victoria ... In 2015, Appetite by Random House published his eighth book, The Great Rotisserie Chicken Cookbook. In 2014, Eric received an Alumni Achievement ...