how to use home made chicken stock

How do you use homemade stock?

5 Ways to Use Chicken StockSimmer a Warming Soup. ... Stir Up a Creamy Risotto. ... Make a Rich Cassoulet. ... Master a Classic Velouté ... Braise Meat or Vegetables.

What do you do with chicken after making stock?

Put the meat in an airtight glass container. Let it come to room temperature before storing it in the refrigerator, where you can keep it for up to three days. You can also use it immediately. Place all of the bones, skin, juices, and everything else back into the pot to continue making chicken stock.

Do you just add water to chicken stock?

Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.

Do you need to dilute homemade chicken stock?

Using Homemade Chicken Stock You want to dilute the stock because it's very rich and adds a ton of flavor, which can sometimes overpower clear soups.

What to do with bones after making stock?

After straining your first broth, add fresh water and more aromatics to the pot. Boil for a few more hours, and then blitz it with an immersion blender. Strain, yielding a thick creamy broth that makes a delicious bowl of ramen. (Most of the actual bone meal will be strained out and can be added to your compost heap.)

What's the difference between chicken stock and chicken broth?

Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful. Though broth and stock do have small differences, many people use them for the same purposes.

How long should you cook stock?

(It helps draw out nutrients and minerals from the bones into the stock.) Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool.

How long is homemade chicken stock good for?

3-4 daysChicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.

Do you add salt to chicken stock?

You may choose to roast the ingredients (the carcass from the poultry lesson should already be roasted) or leave them unroasted for a white stock. However you flavor it, remember not to add any salt! (Residual salt from the roasted chicken is fine.)

Why do you put vinegar in chicken stock?

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Do you add garlic to stock?

Because stock is an ingredient. It shouldn't be pre-seasoned and (imho) it shouldn't contain garlic. If you want garlic in your dish too, then just add it separately. Broth is a finished product, or base, so might contain garlic.

Do you add water to chicken stock for soup?

If you wish to use stock for soups, you will likely need to add water to dilute the flavors and the gelatin consistency.

Rice & Grains

Grains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. Increase the flavor of these tried-and-true carbs by including chicken stock as you cook.

Sauces

A good sauce is like a striking accessory — it has the potential to make a plain-Jane dish into a to-die-for entrée. Dress up your dishes with one of these basic sauces. The potential variations are endless!

Soups

The beauty of stock-based soups is that they taste good without weighing you down or filling out your waistline as much as cream-based soups. Make a batch and freeze half for later!

Comfort Foods

Because they are typically savory, comfort foods often include chicken stock. Even if the traditional recipe doesn’t call for stock, however, you can almost always switch stock in for another ingredient. This has the dual benefit of making a recipe uniquely your own and enhancing the flavor.

Other

These uses for chicken stock were simply too wonderful to leave out, but they don't fit into any well-defined category. In other words, they’re in a league of their own!

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Make More Than Just Soups

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

Oven-Braised Rosemary Chicken Legs

Braising meat means it is first browned in a skillet and then finishes cooking in liquid. Braised chicken legs make a fabulous dinner that is simple to prepare. This recipe uses chicken legs (thighs and drumsticks) slowly cooked in chicken stock and white wine, making the meat so tender that it falls off the bone.

Garlic Roasted Chicken With White Wine Sauce

Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy. While you don't need a stock to roast a chicken, you do need it to make the sauce that goes with it.

Perfectly Poached Chicken Breasts

Poached chicken breasts make a delicious filling for burritos and tacos, a topping for salads, or can be used in chicken salad or soups. When done properly, poaching can yield succulent, tender meat—not the dry, hard, boiled chicken you may be thinking of.

Hainanese Chicken Rice

This simple but delicious dish from Singapore combines tender poached chicken with fragrant rice. What makes Hainanese chicken rice special is the cooking liquid—the chicken is poached in chicken stock and aromatics, adding flavor to the meat. Then that extra delicious liquid is used to cook the rice, infusing everything with chickeny goodness.

Shrimp Risotto

Risotto is made by stirring hot stock into arborio rice and cooking until it's absorbed and the rice is nice and creamy. Chicken stock is ideal to use when making most risottos and brings a nice, rich flavor to the dish, which is enhanced by white wine, garlic, and Parmesan cheese.

Braised Baby Bok Choy

Baby bok choy tastes best when it's cooked until crisp-tender. Chicken broth is the ideal liquid in which to braise the tiny greens until they are perfectly cooked. In this recipe, a little soy sauce, ginger, garlic, and sesame oil give the veggies extra flavor, creating a dish the entire family will enjoy.

The difference between chicken broth, stock, and bone broth?

I will forego any technical definitions here because there are so many variations (and opinions) and we need more freedom than fret on this subject . I want to encourage you to think of these terms as stages rather than definitions.

Are broth and stock interchangeable in a recipe?

Basically, yes. Keep in mind there will be differences in the texture, so you may need to adjust thickeners in some manner, but you won’t ruin a recipe if you use one or the other.

A Simple Guide to Homemade Chicken Stock

1. Collect those bones. Don’t think of bone-in chicken as paying for waste, think of those bones as building blocks for a host of other recipes when turned into stock.

Directions

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes.

Nutrition Facts

1 cup: 33 calories, 0 fat (0 saturated fat), 1mg cholesterol, 89mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

How to Make the Best Chicken Stock or Broth

Homemade chicken stock is easy to make. Use any part of the chicken — whole chickens, bones, wings and legs are excellent options. Leftover bones from roasted chicken also work really well.

Easy Homemade Chicken Stock Recipe

This homemade chicken stock will knock the socks of anything you can buy at the store. It requires minimal effort and can be stored in the freezer up to 3 months. Most often, we will use chicken wings when making stock — they are cheaper than other cuts of meat.

You Will Need

4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast and legs

Directions

Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot. Add 12 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary.

Adam and Joanne's Tips

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. It was difficult to estimate actual numbers for this recipe. Instead, we are sharing the approximate nutrition for stock/broth from USDA Supertracker.

Directions

Place raw chicken in a large pot. Optional: For deeper flavor, roast the chicken parts for 20 minutes at 400 degrees F before proceeding with the recipe.

How to Store Homemade Chicken Stock

You can store it in the fridge for up to three days, or, if you don't need the full amount for soup, pour it into smaller containers and freeze for up to 6 months. Then you'll have small amounts ready to use when making a sauce, gravy, mashed potatoes, casseroles, or rice dishes.

VIDEO: How to Make Rapid Chicken Stock

Ready for a speedy alternative? See how to make chicken stock in your pressure cooker! "This simple yet flavorful chicken stock is great for everything," says Liam Walshe, "and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe.