I made some chicken stock as we had some veggies to use up and I'd stored up some chicken bodies and wing tips. Any ideas on a good way to use it? Im looking for a dish where the flavour of the stock will not be masked too much.
chicken soup, clearly
>>7088114
If it's winter where you are, you could make a soup.
>tfw chicken stock in vegetable soup and vegetarians say it tastes great
(y)
I like to use stock to cook rice.
>>7088122
Summer unfortunately but our place is pretty insulated so its still an option I guess.
>>7088127
Why wouldn't they? You could probably put a bunch of stuff in peoples' food and they wouldn't notice.
If you can freeze it in portions and save some, I used my chicken stock to make a great from-scratch stuffing that I brought to Thanksgiving last year. It involved baking my own bread, cutting it into cubes, seasoning and toasting it to croutons, putting it in a roasting pan with some sausage, sage, cranberries, and some of the stock. Fan fucking tastic.
http://www.spoonforkbacon.com/2011/11/sausage-and-sage-stuffing-with-dried-cranberries-and-toasted-hazelnuts/
Make french onion soup
>>7088114
Chicken tikka masala.
Quick question on stock, is using bones from chicken that was not roasted acceptable? I have a carcass from a slow cooked meal I made a week ago, will it affect it that much?
Coq au vin
>>7089360
yes it's completely acceptable. you can always roast the bones. the stock will be less potent but it will still be stock. just don't expect a high yield, use only enough water to barely cover.
>>7089105
That's beef stock
A nice risotto
>>7088114
Is it really good stock?
Reduce it and clarify to make a sauce or amazing soup base. Of course I don't mean just reducing and clarifying stock to make a sauce or soup base, there would be additional steps, but what those steps are depend on what you want to make. Could continue on the path to patricianism and make a consomme.
You might try making fondant potatoes.
