Once your stock and wine is reduced, add the roux. It’s light, airy, and just the perfect prologue to a filling meal to come. Risotto is rice with a lot of liquid. To end up with about two cups of gravy, you’ll need about two tablespoons of drippings. Add four cups chicken stock, one can of cannellini beans, and a pinch of Parmesan cheese. Ratatouille is a traditional dish featuring eggplant, tomato, and zucchini, ideal to make at the end of summer when the vegetables are bountiful. The flavors of onion, garlic, and rosemary add richness to the dish. Make your own at home with Ellie Krieger’s recipe (via FoodNetwork.com), which calls for six cups of chicken broth (substituting with stock, of course). The potential variations are endless! Notice how the sauce is a variation on the classic velouté described earlier. I like the idea with the white rice. According to this mashed potatoes recipe, the secret to heavenly mashed potatoes is to use Yukon gold potatoes rather than russets. At the end of the week or after a dinner party, throw leftover bread (about four cups, to be exact) and cheese (about a cup) into a bowl with two tablespoons of olive oil, toss in some add-ins of your own choosing (bacon and sautéed onion are always winners in my book), and put in a greased 9x9-inch pan. If you’re like most of us and have trouble finding time to prepare food at home, let alone extras like your own chicken stock, just go for canned chicken broth (low-sodium, of course, is healthiest). Try chicken and dumplings recipe in the slow cooker, substituting half of the water for stock. Add stock and wine to a saucepan, and reduce by over half (this will take about 40 minutes). I can’t honestly say that I know how to pronounce it, but I can say it is one of the most versatile things in the grand world of food. Sometimes the dinner you serve is too hot -- so one way to cool it down is to toss in an … Quite right. Thanks for some great ideas to get me going. Chicken stock is one of those ubiquitous bases for soups, sauces, stews, and more. Chicken stock comes in two basic varieties: brown stock and white stock. If you have time to make homemade stock, try this great chicken stock recipe. What makes Hainanese chicken rice special is the cooking liquid—the chicken is poached in chicken stock and aromatics, adding flavor to the meat. Basically chuck in all the bits you aren't going to eat.) =). Don't leave out the fresh sage and parsley. Stir-frying vegetables is just like sauteing, only over very high heat. This glaze is created with a sugar and chicken stock reduction and can be seasoned with your favorite herbs, such as mint, tarragon, or parsley. Hello! I have actually been making versions of this as a sauce and a soup base for years and have just recently learned the name. https://www.yummly.com/recipes/soups-made-with-chicken-stock Serve it alongside chicken or fish for a memorable, high-protein meal. The light Alfredo is also incredibly easy — simply combine milk, stock, flour, salt, and pepper, and heat over low heat. Thanks for adding that one. Pour a mixture of six eggs, one cup milk, and one cup cooled chicken stock over the bread mixture. This Campbell’s Kitchen recipe calls for topping stir-fried vegetables with a thickened sauce composed of one cup chicken broth (though stock will do as well) and one tablespoon each of cornstarch and soy sauce. Anything that entails eating Alfredo sauce, that is. It had a different smell than fat from soup stock. I am twentysomething careerist growing my career while paying down debt! That one gave a whole new life to plain old white rice for me. Escarole, a variety of endive that is less bitter than its cousins, serves as a hearty pairing to white beans in this antioxidant- and protein-rich soup. Before we get started, though, let me clear something up — chicken stock is different from chicken broth. You don't need a tonne of vegetables and a quarter tonne of herbs to make a good stock, all you need to do is strip the chicken carcass after you've had a roast, break it up enough to fit in whatever pot or pan you're using, cover it with water and let it bubble on the hob for an hour or two until the liquid has reduced down to between half and a third, then strain through a sieve. Pick up a package yourself this summer and whip up some delicious and filling butternut squash soup using only five simple ingredients (not counting butter and salt). This simple but delicious dish from Singapore combines tender poached chicken with fragrant rice. OOW! But they do not affect the actual opinions and recommendations of the authors. Braised chicken legs make a fabulous dinner that is simple to prepare. This stuffing recipe calls for one loaf of stale French bread, one onion, four celery stalks, and one cup of 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. All couscous I’ve seen sold in the U.S. has been pre-steamed and dried, meaning it takes literally only minutes to prepare. In another saucepan, make a roux by mixing your flour and butter on low heat. Roasted chicken is one of the tastiest, most satisfying dishes you can make and is delicious when served with a gravy. If you’re more pressed for time, you can even make chicken stock in your crock pot. Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy. Once thickened (about five minutes), add salt and pepper to taste, remove from heat, and serve. Or try this recipe for fried polenta, which calls for stock in the original recipe. Roast the chicken pieces (and meat and skin) before starting the stock for a more golden, richer-tasting end product. Do you have any other ideas for novel and tasty ways to use chicken stock? I can't tell you how many cartons of chicken stock I go through in a week. – Jude Feb 6 '17 at 3:19 According to Livestrong.com, steaming some vegetables helps them to retain more antioxidants than any other cooking method. Celery, onion, mushrooms, dried cranberries, and pecans all add delicious texture. 2. When done properly, poaching can yield succulent, tender meat—not the dry, hard, boiled chicken you may be thinking of. (See also: 25 Things to Do With Rotisserie Chicken). In other words, they’re in a league of their own! Couscous is actually a form of wheat pasta (known as semolina) traditionally served as a bed under stews. Cook yours in chicken stock for more flavorful dumplings. This red beans and rice recipe from food network and emeril lagasse calls for chicken stock instead of water. Stir frequently; add shallots after 20 minutes, and continue stirring. Make the change more appetizing by steaming vegetables in — what else — chicken stock! Make a batch and freeze half for later! This recipe uses both white and red varieties and gets an extra boost from minced onion and a little butter. The flavors of onion, leek, garlic, rosemary, and bacon bring a richness to the dish. I love avgolemono! Stir in bread cubes and chicken stock, pour into a casserole dish, and bake for 30-40 minutes at 350 degrees. Velouté (pronounced "vuh-loo-TAY") sauce really is that easy, and learning how to make it will make you look like a master chef. Make your own at any time of year and benefit from the warm feeling, low calories, and possible health benefits it brings. I told it was versatile! By now, you know the routine — substitute stock for broth for that kicked-up flavor. This light version of a classic Alfredo sauce also looks a lot like the velouté described above (See? Dumplings are one of those good old-fashioned, warm-you-to-the-bone comfort foods. Miso Soup. Bake for one hour at 375 degrees, and dig in! Once you chill it, it should set like a jelly (adding some of the skin and all of the bits you can't eat like cartilage will make it set a lot better. W… If you don't have enough, store what you have in the freezer and keep accumulating until you do. Baby bok choy tastes best when it's cooked until crisp-tender. These beans are delicious. With this simpler way, if you need those flavours then you can add them when you cook the actual dish. chefs and food writers. Thanks for catching that, Guest! Making velouté begins with a basic roux (flour and butter), which you then thicken with stock. Add flavor and dimension to plain white rice by substituting chicken stock for water. Although the recipe calls for mashing the potatoes with a mixture of butter and cream, substitute one cup of chicken stock (more or less to achieve desired consistency) to save fat and calories while still achieving perfect potatoes. You can imitate stock by simmering canned broth with carrots, onion, celery, and spices such as dried parsley, a bay leaf, and pepper. We like using stock for soups where the liquid is the star, like chicken and dumplings, lemony turkey rice soup and French lentil and carrot soup. A Bercy sauce is one of those variations on velouté I mentioned above, but this one is perfectly suited for fish and other seafood dishes.