I always make stock with bones after cooking with a whole chicken… Sometimes I end up with quite alot ! I’m looking for ideas for using it. I love a asian style brothy soup, I make Risotto… What are your favourite uses of good stock ?
Mostly I freeze it…but if Im really swimming in it, i cook starches in it (rice, noodles. Mashed potatoes), i poach chicken or pork in it…use it for steaming or braising veggies…
Too much stock has never been a problem at my house
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AND don’t hesitate to share your favorite brothy soup recipes 
It usually goes in the freezer in appropriate portions for making soup. And soup in this house is usually a way of using up leftover vegetables that are past their prime.
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I too freeze a bit of stock. I always have one jar in the fridge at the ready for quick meals like a pasta sauce: protein, vegetables, aromatics, sauteed in oil, then a few splashes of stock that is reduced. Finish with fresh herbs. I also use it to flavor a saute of fresh vegetables: corn, red pepper, onion, crushed red pepper , thyme and stock that when reduced becomes a rich sauce.
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I also save the bones from various preps of BISO chicken (whole chickens, chicken breasts and thighs).
I freeze the stock in 1/2 cup, 1 cup and 2 cup containers - almost everything goes in my downstairs freezers in the garage. I use the smaller containers for a chicken meal if needed for a sauce, NYT’s Lemony Shrimp and Bean Stew, to make an orange-saffron rice, in a lamb tagine, Chicken Paprikash, Turkey Chili, Pork Sweet Potato and Apple Cider Stew. OR I use a bit of it to sauté veggies. The larger containers are used for chicken corn chowder. Although I’ve just made 9 cups of corn stock, so I think the chowder will be with all corn stock this time.
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serve with filled pasta — ravioli, tortellini — and a handful of greens.
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Is the pork stew recipe online by any chance?
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I add a nob of fresh ginger and a piece of fresh turmeric and freeze in containers for cold and flu season. Warmed up, it’s a nice tonic.
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It’s here back on the WFD thread from March '22.
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I make a bean and corn soup with chicken broth/stock. I soak the pinto beans the night before, one final rinse and into the slow cooker with a chicken broth/stock, can of corn (drained) and a few squirts of chamoy sauce. Slow cook until done. Sunshine likes a little browned hamburger in her portion, but this is optional. I like it plain (just beans and corn) and a shot or two of hot sauce.
I need to make this soup again – thanks for the reminder.
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It makes a delicious base for gravy. Cook grains in it instead of water: flavoured rice, risotto, paella etc. . If you make a concentrated version out of just chicken without aromatics, you can use it as a base for soups from just about any country. Just dilute a bit with water and simmer, for example, ginger and scallions for an east asian inflected broth or carrots, onions, celery, parsley for a more north western euro base. It’s the perfect blank canvas.
Like others, I always have 1 and 2 cup containers of stock in the freezer. It’s a real convenience food and if you’re not feeling well, it’s also simple to heat up a pot of broth for some hot comfort in a cup.
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Oh good lord. YES - I only add chicken stock to drippings in the roasting pan for roast chicken gravy.
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Matzoh ball soup with lots of dill. I also use smaller amounts to cook broccoli, carrots, and peas for the dog.
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I really like it in oatmeal. In fact, I won’t eat (savory) oatmeal made with anything but stock.
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Do you toast the oatmeal in butter before adding the stock? It’s an excellent flavour enhancer. My Mum used to make this for me when I was a kid, adding some chopped lovage if it was fresh from the garden, or parsley when lovage was unavailable.
You’ve put a bee in my bonnet, now. I may just have the lovage version for lunch today.
Tortilla soup…add cumin and chilis, chunks of grilled chicken, cubed avocado, and tortilla strips. Top with crumbled Cotija, cilantro, and a squeeze of lime.
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No, I never use butter in oatmeal.
Freezers? Plural? I think we had a thread about garage freezers. I need some supervision.
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One is a relatively new smallish chest freezer I purchased last year after my old one died, the other is an apartment fridge/freezer that I purchased way back in 1992 or so for an apartment I moved into. I moved it to the next apartment, and then to my townhome’s garage as a “spare fridge/freezer” - which was VERY helpful for 10 days in late Aug '23 - early Sept '23 when the majority of power went out in my townhouse’s row (5 units) and we had to work through a Labor Day holiday and waiting on Dig Safe and National Grid to restore full power. The garage outlet had recently been upgraded to a 20 amp to accommodate the fridge and (new) chest freezer, so thankfully the fridge and chest freezer remained powered (as did one outlet in my kitchen, so I was able to make my morning coffee, and the entire top floor - 2 BR, master bath, and washer/dryer).
So yeah - full-sized fridge/freezer in the kitchen, smaller fridge/freezer and small chest freezer in the garage. It’s a sickness. LOL
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