I measure out the volume of (unsalted) stock/broth, then condense it down until it works out to 1-2 Tbsp concentrate per (original) cup of broth. It goes into ice cube trays and can be diluted for soup or added as is.
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How do you compare the reconstituted product with a regular serving of the broth? I cannot imagine using demi glace to make broth by diluting it.
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I also keep my freezer stocked with it. I use it for
Greek yorvarlakia
Avgolemono chicken soup.
Greek pilaf
Light tomato sauce, 1/2 can stock to each can of diced tomatoes.
Bean soups, with sausage, chicken, or whitefish.
Broth for ramen.
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It loses some aroma compared to the source, but that happens whenever I freeze-thaw it.
I boil down chicken stock for storage, and also start with less water to counter the volume issue.
Favorite brothy soups — wonton soup, ramen, matzoh ball soup, indian chicken soup, viet chicken curry noodle soup.
I don’t use chicken broth in things like risotto or polenta, because it muddies the flavor for my taste, but I do use it in pulao, pilaf, couscous, quinoa, and other grain preps where I want the flavor as a base note.
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So what do you like to use in risotto? I like a vegetable broth loaded with tomato ends, mushroom ends, and leek ends.
Depends on what kind of risotto. Plain (cheese) — a light vegetable broth or water (esp if adding saffron), seafood — shrimp or fish, mushroom — mushroom or vegetable or the soaking liquid from dried mushrooms.
(I think chicken broth is called for way too often in things that don’t need to taste like chicken broth, probably a result of its ease of availability as a crutch in box form.)
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Tortellini in brodo- add some cooked tortellini to hot stock, grated Parmesan on top. Do the same thing except use a tiny pasta shape, make a small mountain of it in the hot stock ladled in to a shallow soup dish, grated Parmesan on top. Both of these are some of the finest foods. The stock is even better for these if there’s a bit of beef involved.
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For supper last night I made butter-poached butterfish, and needed a sauce for it. I had about 100ml of chicken stock in a box in my ‘fridge, so I used that with the same amount of white wine and some whipping cream to make a sauce (reduced of course). Made a great sauce; no off-putting chickeny taste.
It’s too bad you don’t see butterfish (black cod/sablefish) on more restaurant menus as it has a wonderful texture and a mild taste.
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I think that its an easy way to add umami and flavor … water doesnt add any at all.
I will use veg broth regularly, too, in things that sre more delicate.
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Amen!
I cook mine down gently until about double strength. There was a short stint long ago where I’d contine cooking to a sludge (which reconstituted still tasted fine), but I lost the patience required to do that, and it’s easy to end up with a scorched flavor when I’m not patient enough.
ETA - after concentrating, I store in quart bags and freeze. I’m a broth/stock hoarder. In another thread on stock, I mentioned cleaning out a freezer and learning I had something like 70 quarts, some over 10 years old. I tossed about half of them.
So I’ll keep an eye on this thread for more ideas to use more, faster.
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Great idea @CCE ! sounds like you may have a bit of a Stock “problem” 
I’ve never had Matzoh ball soup, so on the list. My fave brothy soup is a version of Vietnamese PHO. Just love it !
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I didn’t say chicken stock had an off-putting chicken-y taste — I said it’s not necessary everywhere it’s called for or used these days.
Fish is a great example.
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I like making congee or hot and sour soup with it, along with lots of other soups - we always have a stash in the freezer as well as quarts of it in the pantry in aseptic packaging.
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I know I will get blowback on this, but I really do not like freezing stock, even for a day or two.
I just feel like even after a day, frozen stock loses flavor and that certain gelatinous mouthfeel. I know this is probably just placebo, but it is what it is.
There’s certainly going to be degradation after 2-3 months, but I try to avoid it even for 2 days.
You do you! I’m picky about freezing certain stuff, but chicken stock isn’t one of them. I try to not buy seafood unless
ready to cook it that night. I’m always surprised how quickly quality and texture decline. I seasoned up some good ground beef recently for burgers on the grill, cooked 4 and froze 4 patties. The fresh ones tasted SO different, and much better than the frozen - it was really eye opening. Sorry for thread drift.
Edited for clarity.
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No doubt, it’s definitely a “me” problem.
Not a problem - we just like what we like!
