What can I make with Chicken Stock.....?

My lot would rather die than eat soup, so I use chicken stock in everything else!

By all means use it in your curry. I have a very nice "curried" rather than curry recipe:

Chop an onion and fry off in a little oil; add some cooked, diced chicken (or you can use raw, it just needs cooking longer). When it starts to stick to the pan annoyingly, add a spoonful of garam marsala, some ground coriander and some turmeric and stir into the meat; onto this pour your CHICKEN STOCK. Cook over a moderate heat until most of the liquid has gone. Then reduce the heat and stir in some cream and chopped coriander. Serve with rice.

Chicken stock is the basis of all my sauces. The main thing is to reduce it down so the flavours are really intense. The classic sauce is when you cook any sort of meat in a frying pan (eg steak, chicken, pork medallions, duck) until JUST cooked or preferably a little rare (except for the chicken). Remove the meat/poultry and keep warm. Turn the heat up under the pan and pour in a slosh of wine. Use this to deglaze the pan (scrape off all the bits that have stuck to the bottom). Now pour in your CHICKEN STOCK (not more than half a pint or you'll be there all night), give it a stir and allow to boil FIERCELY until it has reduced by half or more. This gives you a lovely, glossy sauce to serve with your meat which is the sort of sauce you get in a restaurant in a carefully-measured pool under your meat, and not at all like bog-standard gravy. If any juices have come out of the meat while it's been waiting, you can pour them into the sauce. If you want a rich or thick sauce, you can beat in knobs of butter or a slosh of cream (turn the heat off first).
Have fun!

You can use it for all sorts of things, you can put it stews or curries (we've got a family version of a sort of thai style curry that uses stock). When I make cous cous I always use hot chicken stock rather that water, gives it much more flavour. You could use it to make a gravy for a pie but I definiely use it most in stews/casseroles

Only this evening I took about a pint of chicken stock out of the freezer along with some uncooked chicken legs.

I defrosted the chicken legs in the microwave and defrosted the chicken stock by putting it in a saucepan on a low heat on the hob.

Once all was defrosted, I sliced some onion into rings, celery into slices, leeks into slices and arranged those veg at the bottom of a casserole dish. I lay the chicken legs on top, poured on the chicken stock, added a tin of value chopped tomatoes, put the lid on the casserole and stuck it all in the oven on around Gas mark 4 for about 90 minutes.

Lovely!

I make a Chicken and Chorizo Paella with mine, but it is my own botched together recipe and it's actually halfway between a paella and a risotto in taste and texture...it very yummy and real comfort food though!
Let me know if that appeals and I'll write out the recipe...

I do a thing which sounds like HypnoNu's with rice, peppers, bits of left-over chicken and odds and ends you have in the fridge. Will post recipe if you are interested. I like it because it's all done in m/w, and takes about half an hour from raw to on the plate. Good for after a long day and you don't really want to cook.