11 Easy Recipes with Chicken Stock (Besides Soup!) (2024)

FAQs

What can you use chicken stock for? ›

Homemade chicken broth will keep for up to four days in the refrigerator. Allow it to cool slightly before popping into the fridge (boiling-hot broth might warm up the whole refrigerator, which can make other food spoil). Once it's cooled off a bit, transfer the broth to an airtight container.

To freeze in smaller portions, reduce stock down by boiling it until concentrated to about a quarter of its original volume, then pour stock into an ice cube tray. Once frozen, transfer blocks to a sealable container. You can take out as many cubes as you need and reseal tub. Stocks can be frozen for up to 3 months.

Know your chicken and veggie to water ratio.

You don't want to dilute your stock, otherwise it will be weak in flavor. Make sure the carcass and veggies are covered by at least an inch or two of water, or between 12-20 cups of water (that's at least 3 quarts or up to 5 quarts).

Boosts immune system: The minerals and amino acids in chicken broth can help strengthen your immune system and reduce inflammation. Supports joint health: The collagen and gelatin found in chicken broth can improve joint health and reduce arthritis-related pain.

The hotter you cook the stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. Boiled stock will be cloudy, greasy and have a lower yield.

Your chicken stock should only smell like fresh chicken; anything else is a sign that it needs to go. If you cannot tell by sniffing, pour a little of the liquid into a clear glass container to check for a change of color and signs of cloudiness or mold, all of which point to bad chicken stock.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling. Fats in your stock emulsify with the water when the stock boils.

To freeze in a Ziploc bag, open up the bag in a medium pot or bowl and then pour in the stock (remember to fill only three-fourths full.) The pot will allow you to have two hands free. Zip closed and freeze flat. Next, place your container of stock in the freezer WITHOUT the lid.

Can I freeze chicken stock in mason jars? ›

Avoid Rapid Temperature Changes

Filling room temp jars with hot liquid is fine. But don't put hot liquids into cold jars, nor should you take piping hot just-filled jars and pop them immediately in the freezer. Let them cool a tad on the counter, then chill in the fridge, and pop them in the freezer the next day.

It can make a healthy addition to your diet and contains nutrients such as collagen, electrolytes, and various amino acids. Consuming bone broth can help reduce inflammation and build muscle when combined with daily exercise.

7 Vegetables to Avoid Adding to Vegetable Stock

1. Leafy green parts of carrots and celery. 2. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.

Use it in soups like Pastina, Avgolemono, White Bean and Kale Soup, Ratatouille, Chicken Gnocchi Soup, or Italian Wedding Soup. Sip on a cup of warm stock when you're feeling under the weather or freeze it in an ice cube tray to use in pan sauces like in this Skillet Onion Chicken recipe.

It's an excellent all-rounder that's nice and clear, with the ideal balance of flavour, nutrients and richness. Use it for everything from clear soups to rich stews, gravies and creamy sauces. I like making chicken stock because it's easy compared to beef stock, and improves just about everything – the main goal here!

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

It is healthy to drink chicken stock, provided that you made it yourself and are not using a store-bought version. If you want to drink a commercial product, be sure to check the label and ingredient list for nasty additives and sodium.

Many of us know the soothing feeling of warm broth slurped straight from a mug when nursing a cold or flu. Stock, by contrast, has a more neutral taste and isn't often consumed on its own. Although broth can be enjoyed by itself, you can also use it in cooking.