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

1sttimer_2

Hi, this may seem a rather silly question - but how can I use chicken stock?

I cooked a chicken over the weekend for visitors and as my OH is a vegetarian we rarely eat meat but i've done my best with it and I'm now chickened out! I don't want to throw away the rest of the meat on the carcass so I'm planning to boil it off with an onion and veg in, but what should I use it in? I'm planning on freezing it, but not wanting to store it forever in there!

Any suggestion welcome - I reckon I'd get about a pint and a half?

Thanks.

BitterAndTwisted

Taste it. If it doesn't taste concentrated enough simmer it until it's reduced by about half the volume. taste it again. Now you should have a usable stock for a base for soup, gravy, sauces, pie filling, liquid for risotto etcetera etcetera.

Maybe consider freezing it in an ice-cube tray so you can choose how much to defrost at a time rather than having to defrost the whole lot in one go.

Pretani

Celery will work well added to it. A little sage possibly, it can be overpowering though.

You could use it for anything savory as BitterAndTwisted has said. Even with pasta and cream


There was one person on the forum, think it's a mod, who roasts the carcus before boiling to give more flavour. Stock will turn out darker.

spike7451

Unlike other stocks,the uses for Chicken Stock are endless.You can use it for the base of a soup,for making rice,rositto or Paiella dishes.Even for making a savory jelly for a terrine.
If you add a couple of ICE CUBES to the cooling stock,all the fat & gunk will be attracted to the cubes,which you can lift out with a slotted spoon.

Pink.

Hi 1sttimer,

Chicken stock can be used to make soup, gravy, sauces, risotto, as a base for pies etc. There's an earlier thread with more suggestions on what to do with homemade stock:

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

I'll add your thread to that one once you've had some more suggestions to keep the ideas together.

Pink

foxgloves

One of the things I like making with leftover chicken is chicken & mushrooms in white sauce with a bit of tarragon, which I serve over jacket potatoes or with rice. I usually replace about a quarter of the milk with home-made chicken stock as it seems to add quite a bit more flavour. I also use it as other people have said in soups, chinese noodle bowls, shepherd's/cottage pie, stews, pie fillings, anything where the recipe says you need stock, really.

outofmoney

We had roast chicken today so I have made some stock from the bones.

Question is, what do I do next?

Do I simply use the liquid or should I sift my way through all the bones and skin to find flakes of chicken?

And what would you use the stock for? I also have some chicken left over that I can use.

DundeeDoll

Have to admit to sifting through for bits of chicken! I make soup. You can freeze the stock if you dont need all of it at one go. My mum used to mix equal measure with tin heinz tom soup for super quick soup. I quite often use it for leek and potato. My fave gadget is a handheld blender.

mi_jardin

Yep, I go fishing for bits of meat, picking all the bones. You'll be amazed how much you can find on a carcass.
I always use my stock for soup, but you could use it for gravy or sauces as well.

CH27

I use chicken stock to make pasta sauces & pies.