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

skiTTish

For the gravy ,just deglaze the pan of your roast ,i use wine if i have it ,or cider if its pork ,whatever you fancy(water will do ) mixed with a lil cornflour ,or normal flour if you dont have cornflour ( normal flour does take longer to cook out i think ) then when it becomes like a paste ,slowly add your stock a bit at a time and whisk in .
You can finish with a splash of cream (if using cider ) or a knob of butter if using red wine.

Akom

I just put my chicken carcuss in the slow cooker with some water and any veg bits i have kicking around and then put it on low over night.

In the morning it's all ready to go.

foxgloves

I like to save about a cereal bowl full of bits of leftover chicken...a good way of using up all the odd shaped bits and dark meat, then the same day I'm boiling the carcasses up for stock, I make a white sauce, (starting with finely chopped onions cooked in about a tblspn or 2 of oil instead of the usual 25g of butter you'd use for a sauce), then when I've made the sauce, I add the leftover chicken chunks, sliced mushrooms, you don't need many, salt, pepper & a pinch of herbs, tarragon is nice if you've got any, but sage or whatever is fine. Instead of using all milk for the sauce, I use half chicken stock which I just spoon straight in from the stock pot. It adds more flavour and saves on milk. I suppose back in the 70s, this would have been called 'Chicken Supreme', whatever you call it, it's very cheap and nice over a jacket potato or with rice. I save all my bendy rubber carrots, wilty celery, celery leaves, etc, to go in the stock pot & I've started freezing carcasses so I can do one lot of stock making instead of doing it every time we've had a chicken. Hope this is saving me a few pence on the evil gas bill!

Seakay

If you are short of freezer space then you can reduce your stock.
After simmering it gently to get all the flavour then strain it, measure it, and then boil it up until there is a quarter of the original amount.
Freeze this in measured portions.
Use from frozen, adding up to 3x the amount of liquid.
ie 5fl oz reduced stock makes up to 1 pint of stock

sassyblue

If you still have a few bits of chicken, you could do a chinese chicken and sweetcorn soup - add some soy sauce, sweetcorn, sesame oil and just before it's ready to serve beat an egg, add it to the saucepan and stir the soup until the egg is all 'threaded' through. Add noodles too if you want.

Primrose

Good chicken stock freezes well and is the base for any good soup, including Minestrone, tomato, leek & potato. It will also make a very tasty mushroom risotto which is a cheap and filling meal. We save our chicken stock in those self seal bags from Lakeland. They're more flexible on space than plastic lidded containers but are heavy duty and can be washed and re-used. We're fortunate enough to have a friendly butcher who regularly gives us a carrier bag of fresh chicken carcasses so we always have a supply of chicken stock in the freezer. This autumn we seem to be living on home made soups from garden grown vegetables as a result and they have all been delicious and a meal in themselves.

vij

I have been dilgently making stock with all left over veg trimmings and chicken carcusses for the last 3 months, its been to warm for soup so other than making a risotto every so often I have been freezing it. I am now lucky enough to have a whole freezer shelf jam packed with the stuff and not a clue what to make, OH is not that keen on soup and risotto or savory rice more than once a week is a no no. Please offer me some advice as to what else I could make atm I have about 15 litres frozen in 500mls. It is quite strong as I boiled it off to save space.

Thank You

Nomoneymummy_2

Give some to meeeee.... I go through it way to fast!!!

No seriosly I use mine in everything... stew, pie, to cook veg in (more flavour) boulangerie potato's and any dish I can possibly get away with can't think of one off the top of my head I dont add stock too??? .. youngest refuses meat and although I do lots of veggie alternatives I tend to put a good bit of stock in everything I cook, (obv not the puds though!!)

pruney

I use it in curries, it makes no end of difference to the taste but I can't describe how - it's just delish!

Penelope_Penguin

archiesdad wrote: »

What can I do with it when its made, I guess risotto or soup any other suggestions or good recipes.

vij wrote: »

I am now lucky enough to have a whole freezer shelf jam packed with the stuff and not a clue what to make, OH is not that keen on soup and risotto or savory rice more than once a week is a no no.

2 threads in the last few days on the same subject, si I'll add them to the existing thread

I made stock today; most went into leek and potato soup and the rest will be frozen for risotto

Penny. x