I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

That much chicken, barely covered with water - seems like it should have flavor! But I don't make chicken stock with breasts, that being the least flavorful part of the modern chicken in my opinion. I use the carcass, which has more connective tissue, skin, cartilage, and so on. That all breaks down to gelatin which you want in a chicken soup. So, I second the suggestion off adding some necks and backs. I also make my stock separately, strain it, then use it to make chicken soup. That allows you to cook the stock for hours until every bit of flavor is extracted from the chicken and veggies, then remove the now-tasteless mush, fat, clouding particles - that you don't want in the soup anyway. When you use that stock to make soup, in effect you are further enhancing the broth with a second pass of chicken and veggies, which you'll cook just enough and not too much. I usually put the veggies in last. I know this is not the simpler process your mother used, but those of us without "mom magic" have to resort to more laborious measures. One thing - your mom might have used more salt than you are using today. Salt enhances flavors and back in our childhood, people weren't usually trying to control sodium. Her "mom magic" might have been as simple as an additional tsp or two of salt.

Else, don't toss it out! I make soup beans and hamhocks for DH (ok, and myself!) that takes 2 days... 1 day for the ham stock, 1 day for the soup beans. This is a very Southern way to cook soup beans, and adds layers of flavor. This was very new to me, but after much practice, I've found the ham hocks and bones add better flavor than a meaty hambone. I only use this stock for my old fashioned soup beans. I've never used smoked hamhocks, and never simmered 48 hours (usually 6-10 hours), and the veg I add are the same (no vinegar) plus bay leaves as you used. Also whole peppercorns and parsley, and yes, it's then strained. The broth is a medium brown and perfect to cook a large pot of Great Northern Beans... the saltiness in the broth seasons the beans (I can't abide beans with no seasoning). I clean, then soak the beans overnight, drain, and add the hamhock stock to the beans, covering plus 2 inches. Also toss in chopped onions, chopped carrots, minced garlic, celery, and of course put the ham meat back in to your stock pot. Bring to a boil, reduce to a simmer for 3-5 hours. Do not add salt of course, but prior to serving fresh cracked pepper to taste. I also use a potatoe masher and mash some of the beans for thickness, or you can add a bit of water/flour to thicken. If you've an instant pot, you can greatly reduce your time. I actually add another layer of flavor but I'd be kicked off GW for good! It's just a rich gravy added 30 minutes before serving : ) Now, not sure if the stock is workable after 48 hours of simmering, but I'd give it a try! I don't think the smoke flavor will hurt, and may add some depth. Worth a shot... : ) Oh, for 4 ham hocks' worth of stock, I use 1 lb great northern beans. Add water if needed.

I made an Annie style stock mid March 2020. The NYC restaurant suppy opened to home residence. My freezer was thinning as it does every early spring. That bone box was probably 50 pounds. Frozen---separate bags of various paws, meaty beef, chicken carcases...what a restaurant would need to get a stock cauldron going. Pulled out the big lobster pot and started a batch right away from frozen. Roasted a mixed bone in the turkey roaster in the oven while prepping some veg. Carrots, onion, celery...let it simmer overnight. Excellent stock. Annie is the energizer bunny of all things kitchen. Large extended family. That was very satisfying to have stock for months---many meals and a pantry full of grains, beans, seeds, nuts. Five crates of veg, mostly root vegetables--some sturdy leafy greens. To cook and freeze if need be. Unsettling times. I've never made a big batch since. I only used a third of that box but froze the rest in small batch portions. I never salt my stocks. Veg has sodium especially celery. I salt later depending how i use it. Also veg is full of water. I started making stock probably 35 yrs ago via a few magazines subscriptions. Basic stock like the big kids. Jacque, Sara Molton, Julia, Ina, Martha...or who ever was on PBS at the time. Simple 3-4 hour small batch stocks can have great flavor with the basics. I made a simple small batch stock Tuesday after a roast chicken Monday holiday dinner. Just six 1/2 pints i froze and a gravy for a chicken pot pie. It was a rich jelly not expected. Back burner stock while doing other things. Easy to chill in an ice bath before the fridge. I think the crime to 'dish water' stock is way too much water. Give it a chance to cook down the first hour. 2-3 inches of veg on top out of the water bath is fine---it will steam and add its own water to the pot and will be much richer not needing to cook down later. Like the simple Martha recipe, HERE After 30 minutes of bringing the bones to a boil, (then a slow simmer), press them down in your stockpot with a potato masher. Add veg. Never add more water. If you can help it. Cut your carrots, celey, onion smaller than Ina. Break down those cell walls to let out more flavor in a shorter time. Rough chop is fine but she adds big chunks. Ina is very home cook friendly but she is wasteful. Cuts expensive puff pastry in circles and pushes the scraps aside. And she is wealthy. I make a few classic stocks and season as i use them. My most versitile is a full on milti-bone broth. If your stock does not gelly like the lower left pic it has problems. Way too much water and not paying attention to details. Once you get the best it is like riding a bike. Beautiful every time. Start small batch.