Claire Thompson
Making chicken stock from scratch is a great way to reduce food waste. You can use leftover chicken bones, carcasses, and scraps that would typically be thrown away to make a richly-flavored stock that far exceeds any store-bought broth. This can be done with a leftover rotisserie chicken or a whole chicken, and you can add vegetables and herbs to infuse the stock with complex flavors. Once you've made your stock, there are several ways to use it, such as in soups, sauces, or rice dishes, or you can freeze it for later use.
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What You'll Learn
Freeze leftover stock in ice cube trays
If you have leftover chicken stock, freezing it in ice cube trays is a great way to preserve it for later use. This method is ideal if you don't have much freezer space, as the frozen stock cubes can be easily transferred to a freezer bag once they're solid.
To freeze leftover chicken stock in ice cube trays, start by letting the stock cool to room temperature. This will prevent the ice cube trays from warping or cracking due to sudden temperature changes. Once the stock is cooled, simply pour it into the ice cube trays, being careful not to overfill the compartments. Cover the trays with plastic wrap or place them in an airtight container to prevent odours from being absorbed and freezer burn from occurring. Place the trays in the freezer and leave until the stock is completely frozen.
Once the stock cubes are frozen, you can transfer them from the trays into clearly labelled freezer bags or containers. This will help you identify the contents and their age, ensuring that you use the oldest stock first. It's a good idea to write the date of freezing on the container or bag, so you know how long the stock has been frozen.
When you need to use the frozen chicken stock, simply take out the desired number of cubes and thaw them in the refrigerator or by heating them gently on the stovetop. You can also add frozen stock cubes directly to soups, stews, or sauces while cooking, allowing them to melt and impart their rich flavour to your dish.
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Use stock to cook rice, couscous, or mashed potatoes
Using chicken stock to cook rice, couscous, or mashed potatoes is a great way to add flavour to these dishes.
Rice is a fantastic dish to make with chicken stock as it absorbs the stock's flavour. Instead of water, add the stock to your rice to infuse it with a delicious taste. This works well with both homemade and store-bought stock.
Couscous can also be cooked in chicken stock, adding flavour to the dish. This is a great way to elevate a simple meal.
Mashed potatoes are another dish that can be enhanced by chicken stock. The stock adds richness and flavour to the potatoes. You can also use the stock to make gravy, which can be served with the mashed potatoes.
If you have a large batch of chicken stock, you can freeze it in ice cube trays for later use. This way, you can easily add a cube or two of stock to your rice, couscous, or mashed potatoes to enhance their flavour.
In addition to these dishes, chicken stock can be used in a variety of other recipes, such as soups, sauces, stews, and gravy. It is a versatile ingredient that can add depth and flavour to many meals.
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Make gravy from stock
Making gravy from chicken stock is a great way to use up leftovers. It's a simple process that can be done in a few minutes and will add flavour to your meal.
First, melt some butter in a saucepan over medium heat. The amount of butter used can vary depending on the quantity of gravy you wish to make, but a common ratio is 4 tablespoons of butter for 2 cups of broth. You can also use unsalted butter, as stock often contains a lot of salt.
Next, add flour to create a roux or a thickening agent. Again, the amount of flour can vary, but a 1:1 ratio with the butter is a good starting point. You can also add other dry ingredients at this stage, such as onion powder, thyme, sage, rosemary, or pepper, to enhance the flavour. Whisk the ingredients together and cook for a minute or two until the flour is cooked.
Now, slowly add your chicken stock to the mixture, stirring continuously. You can use liquid chicken stock or dissolve stock cubes in hot water. The amount of stock added will depend on the desired consistency of your gravy. Keep whisking until the mixture is smooth and thick.
Finally, taste your gravy and adjust the seasoning as needed. You can also add other ingredients to enhance the flavour, such as powdered mustard, Worcestershire sauce, poultry seasoning, or a pinch of sugar.
And that's it! You now have delicious, homemade gravy to accompany your meal. This method is a great way to use up leftover chicken stock and create a tasty addition to your dinner.
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Use stock to fortify stews and soups
Chicken stock is an indispensable staple for making soups and stews. It adds flavour and depth to these dishes. Making chicken stock from scratch is easy and can be done in a slow cooker, instant pot, or on the stove. To make a basic chicken stock, you will need a leftover chicken carcass, any leftover skin and drippings, and vegetables such as carrots, celery, onions, and parsley. Rough chop the vegetables and simmer them with the chicken carcass and drippings in water for several hours.
Chicken stock can be used to fortify soups and stews in a variety of ways. Firstly, you can use chicken stock as the liquid base for soups and stews. This will add flavour and depth to the dish. Chicken stock can also be used to thin out soups and stews that are too thick. Additionally, chicken stock can be used to cook the meat and vegetables that will be added to the soup or stew. This will add flavour and moisture to the ingredients.
To fortify soups and stews further, you can reduce the chicken stock before adding it to the dish. This will create a thicker, more concentrated stock that will add more flavour and depth to the soup or stew. You can also add spices, aromatics, and herbs to the stock to infuse it with more flavour. Some popular options include whole spices, fresh herbs, cheese rind, fruit peels, smoked salt, and miso paste.
Another way to fortify soups and stews with chicken stock is to add uncooked chicken wings. To do this, arrange the wings in a single layer on a foil-lined baking sheet and roast them for 30 to 40 minutes, turning them at least twice, until they are golden brown. Then, bring the stock to a boil, add the wings, and simmer for about an hour or until the stock has a rich, roasted chicken flavour.
Finally, you can fortify soups and stews by adding other ingredients to the chicken stock. For example, roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso can add umami flavour and depth to the stock.
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Use leftover meat in enchiladas or meatballs
Enchiladas are a great way to use up leftover meat. You can use any kind of meat, from leftover chicken to roast beef. First, shred or cube your leftover meat. Then, lay a tortilla out on a flat surface and add 3-4 tablespoons of the meat, along with some cheese, and roll it into an enchilada. Place the wrapped enchiladas in a pan and pour your favourite enchilada sauce or salsa over them. Top with shredded cheese and bake in the oven for about 30 minutes. You can also add some sour cream and garnish with salsa and cilantro.
Meatballs are another versatile dish that can be made with leftover meat. You can use the leftover chicken from making stock and grind it up to make fried meatballs, adding lots of flavourful ingredients like veggies or soy sauce. You can also add the meatballs to a pot of tomato sauce and let it simmer on the stove or in a slow cooker. Chop up the meatballs and saute them with Italian sausage, diced onions, and rice, and stuff the mixture into bell peppers. Bake in the oven with tomato sauce until the peppers are soft. You can also add them to a pizza or calzone, or make meatball subs or grilled cheese sandwiches.
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Frequently asked questions
You can freeze leftover chicken stock in ice cube trays for later use. You can also use it as a base for making rice, couscous, or mashed potatoes.
You can use the whole chicken carcass, including the bones, skin, neck, and innards, to make stock.
Carrots, celery, onion, and parsley are commonly used in chicken stock. You can also add herbs like thyme, rosemary, and sage, as well as apple cider vinegar to break down the bone tissue and release collagen.
The meat that has been used to flavour the stock will be quite bland, so it is not recommended to use it again in the same dish. However, you can mix it with other flavourful ingredients or use it in a different dish, such as breaded fried chicken.
