How else can I make use of chicken stock other than the obvious, chicken soup? Many thanks!
Paula from Niagara Falls, Ontario
Here's a favorite recipe of mine that uses chicken broth (but of course you can substitute stock). It comes from http://www.allrecipes.com.
I add a can of diced green chilies for an extra kick.
Turkey Bowtie Skillet
1/2 pound ground turkey breast
1 1/2 teaspoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth
2 cups uncooked bow tie pasta
1 (14.5 ounce) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil.
Add celery, onion, green pepper and garlic; cook until vegetables are tender.
I use it to cook rice in when I'm having chicken for dinner. It's also good to cook potatoes for mashed potatoes. I make very good chicken pot pie and use it for that. I also have a recipe for a chicken & rice casserole that uses it.
Actually chicken stock can be used in place of water for most savoury recipes. I poach fish in stock, cook veggies in stock and I've even been known to use it to make whipped potatoes instead of milk or cream.
I use chicken stock or broth to simmer chicken breast. I use a quart of stock, 3 raw garlic cloves, several tablespoons of fresh thyme. Bring to a simmer add boneless, skinless chicken breast and cook at the simmer for 20 minutes. Turn off the heat and let cool in the stock.
I always use it instead of water to cook pastina. Just use enough so that the pastina completely absorbs the chicken stock. It's much tastier, especially when a little garlic and good quality olive oil is added before you serve it. My grandkids love it for a snack.
I like to freeze my homemade chicken stock in ice cube trays and then drop a cube or two in when making rice or any sauces. Way better than plain water.
Definitely when cooking rice, either use the entire quantity asked for or dilute 1/2 stock, 1/2 water. This also works for any stocks, vegetable, beef, seafood.
I frequently use chicken stock with pasta dishes. Saute thin slices of chicken breast along with onions, garlic, spinach, and mushrooms. Next add chicken broth and cooked penne or bowtie pasta and let the chicken broth and other flavors blend. Thicken with corn starch dissolved in water for a sauce or add heavy cream or sour cream to make a creamy sauce. Experiment with other vegetables like broccoli or try any variety of pasta you prefer. A little chicken stock also improves the flavor of red sauce for pasta.
When a soup, casserole or sauce recipe calls for water, I substitute chicken broth instead because it really enhances the flavor much more than water. You can be frugal with this idea by easily making your own.