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

Penelope_Penguin

Risotto

skintchick

Last time I tried that we didn;t actually like the taste! I usually use plain water and add some bouillon and we like that more, which I know is weird.

chnelomi

keep it and freeze it i freeze mine in good bags three ladles to each bag and use for curries makes them really tasty and for pasta sauces when i don't fancy a creamy sauce comes out more like pasta soup but it's quick easy and tasty with bottom drawer veg thrown in. use it for rice when doing stir fries and if you use it for par boiling potatoes before roasting the are yummy. also use full to add when you use chicken pieces for dinner as you can use it for the gravy. HTH

skintchick

All great ideas although OH doesn;t eat gravy or watery sauces!

Maybe I'll have to keep it for more soup after all.

Could I make a different soup with it? Other than chicken?

phizzimum

I use it to make a sauce for pasta - not a watery one though. I make it like a white sauce but use the stock instead of the milk, or sometimes half stock and half milk. then stir in some leeks, bacon, peas (whatever's lurking in the fridge)

maggie111

I use mine in rice, with a bit of turmeric - it's really delicious.

How about making a chinese chicken and noodle soup (throw some spring onions, bit of garlic and ginger) or a chicken and sweetcorn soup?

phizzimum

maggie111 wrote: »

I use mine in rice, with a bit of turmeric - it's really delicious.

oh yes, good idea! I used to make pilau rice but haven't made it for years. Fry up onion, garlic, then some cinammon, cloves, cardomon if you have them. add the rice to the oily spicy onion mixture and fry for a minute, then add the boiling stock. Cook until the rice is soft but still a bit sticky. yum! I wonder why I stopped making it?

skintchick

phizzimum wrote: »

I use it to make a sauce for pasta - not a watery one though. I make it like a white sauce but use the stock instead of the milk, or sometimes half stock and half milk. then stir in some leeks, bacon, peas (whatever's lurking in the fridge)

That sounds especially lovely! So you make a roux then add the stock?

Mmmm. I really like that idea.

Second question - how long will stock keep in the fridge?

phizzimum

skintchick wrote: »

That sounds especially lovely! So you make a roux then add the stock?

yes, exactly. think I came up with the idea when we'd run out of milk!

chnelomi

i have used chicken stock to make lentil soup when i forgot to get ham. it was different but still tasty.