I have a quart of homemade chicken stock and I don't know what to do with it.

I have a quart of homemade chicken stock and I don't know what to do with it. It's already seasoned with salt to taste and has an herbal profile including oregano. Any ideas?

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  1. 2 months ago
    Anonymous

    Make soup

    • 2 months ago
      Anonymous

      No shit. Thanks, man.
      Seriously, what soup should I make? Or maybe use it in a casserole or pasta dish? Or a porridge of some kind, perhaps congee?
      I was thinking about some italian spinach-y soup with little thumb-pressed egg pasta dumplings and tiny meatballs. But then that sounded meh and I only have bratwurst that I can make into meatballs.
      I have a lot of asian cooking ingredients, is there a simple asian soup that needs chicken broth?
      How about avgolemono or something?

      • 2 months ago
        Anonymous

        Chicken tortellini soup. Throw some leaks and spinach in there and poach some chicken then add your cooked tortellini.

        • 2 months ago
          Anonymous

          ayy nice

        • 2 months ago
          Anonymous

          or egg drop soup. but usually that uses like a almost-clear chicken broth.
          this stock looks very powerful

  2. 2 months ago
    Anonymous

    chicken noodle soup

    • 2 months ago
      Anonymous

      This. If I had some stock at hand I'd probably try make my own ramen.

      • 2 months ago
        Anonymous

        recipe for the mexican beef? i just made some from home made ingredients but it didn't call for broth. just water. obviously i could have put beef broth in, but why would you put chicken broth on it unless it's chicken? don't get me wrong, sounds great i'd like to try it. i'm the kinda guy who even likes nissin cup noodle chicken 'broth'

  3. 2 months ago
    Anonymous

    Pour it in an ice cube tray and freeze it.
    Otherwise I don't know, I'm making mexican shredded beef right now and that uses chicken stock

  4. 2 months ago
    Anonymous

    Heat 250-300 ml and serve with a crack of pepper in a mug. It's a great drink during the cold season that is very comforting.

    You can use it to make soup or risotto.

    If you can't use it now then freeze it until you can figure it out.

  5. 2 months ago
    Anonymous

    When I make chicken stock I always debate what to use it in. I've tossed it into stews n shit but I don't taste it much compared to using store bought chicken stock. Something less flavored like a chicken soup with shredded chicken and potatoes and some other stuff would be pretty good. I've boiled dumplings in my chicken stock before which is also pretty good. I've never tried reducing it to a sauce, like a jus or something although I've considered trying it out

  6. 2 months ago
    Anonymous

    If you have an ice mold, freeze it

  7. 2 months ago
    Anonymous

    Get some kind of animal fat and make a whole big thing of gravy

  8. 2 months ago
    Anonymous

    french onion soup
    >b-but it needs beef stock!!!
    still tastes good

  9. 2 months ago
    Anonymous

    Salting and flavouring the fond obviously limits you in uses. You could try making a veloute with it but the better variant of it sauce supreme and all its darivates would be too salty/overseasoned.

  10. 2 months ago
    Anonymous

    You're not supposed to add salt to stock, bro.

    • 2 months ago
      Anonymous

      Depends on what you do with it. Not OP but I finish my stocks with a tiny bit of salt so they aren't bland

      • 2 months ago
        Anonymous

        A stock isn't a finished food. The amount of salt does indeed "depend on what you do with it," which is why you wait until you do something with it before adding salt.

        • 2 months ago
          Anonymous

          Sometimes I wanna sip on some nice tasty stock. I'm not saying you blast it to hell with salt but you won't even properly understand what your stock tastes like unless you add a bit of salt to it

        • 2 months ago
          Anonymous

          Unless you want to reduce it to a glace some salt works better than none imo. I usually go for 3 g/l as Escoffier suggests.
          The fond itself also tastes better than the one where you add the salt after cooking although people will claim otherwise.

          • 2 months ago
            Anonymous

            The 3g/L is there to facilitate osmosis, it's not really gonna do much in terms of flavor.

            • 2 months ago
              Anonymous

              I realize that what I said makes no sense, what I meant is that you're not going to taste the salt with 3g/l, but of course it does have an effect on flavor.

  11. 2 months ago
    Anonymous

    2 gallons of onion gravy

  12. 2 months ago
    Anonymous

    put it in a square loaf pan and freeze it into a block. Then go to a hot parking lot and find a car with the window rolled down. Throw the block of frozen chicken stock in and profit.

  13. 2 months ago
    Anonymous

    same thing you should do with all excess stock. pour it in 1L plastic jugs (or half full soda pop bottle) and freeze.

  14. 2 months ago
    Anonymous

    Cram

  15. 2 months ago
    Anonymous

    Drink it and tell us if it cures your autism

  16. 2 months ago
    Anonymous

    >Pan sear chicken
    >Sear garlic and shallot in chicken fat
    >Add stock to pan
    >Scrape up fond
    >Reduce by 1/2 to 2/3
    >Add butter or cream

    • 2 months ago
      Anonymous

      what kind of chicken are you searing to end up with that kind of chicken fat that is soluble and and not unsoluable junk-fat?
      maybe provide what this recipe is intended for and be more specific aboout 'pan sear chicken'

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