5 gallons of stock that needs used up
July 4, 2011 10:06 AM   Subscribe

Tasty recipes using chicken stock please?

I'm now the proud owner of 5 gallons of homemade chicken stock from Mr. Attackpanda. Please give me your recipes that involve chicken stock, even if it's only a cup. Soups are good too, but I wanted some variety. Complicated or easy recipes, lay it on me!
posted by Attackpanda to Food & Drink (18 answers total) 12 users marked this as a favorite
It's more of an autumn thing but at our house we love fried Italian sausage, sauteed onions and garlic, a bay leaf, a couple of sliced boiled potatoes, a tomato and Swiss Chard combined in a pot with chicken stock. (+ salt & pepper)
posted by bonobothegreat at 10:13 AM on July 4, 2011

This saffron risotto uses five cups of stock. You don't really need to have saffron or anything else as long as you have parmesan. wine and onions.
posted by jessamyn at 10:19 AM on July 4, 2011 [1 favorite]

Best answer: If you can't use all 5 gallons before they go bad, freeze them in ice cube trays, so you have homemade stock available at all times. I always make stock in huge batches to freeze instead of buying stock from the store all the time.
posted by thebestsophist at 10:24 AM on July 4, 2011 [2 favorites]

Cook up some pork chops in a pan, and then in the pan, add some stock, simmer to get the pork scraps off the bottom. Then add red currant jam, simmer, then heavy cream, stir for just a minute more and add whatever fresh herbs you think would be nice. Then pour the sauce over the chops and serve. I haven't made this in a while so I don't remember what the proportions are supposed to be, but I think it's pretty flexible.

Also, totally do the ice cube tray thing. It makes it so easy later! You can save all the cubes in a huge freezer bag, and just grab however many you need at a time.
posted by showbiz_liz at 10:28 AM on July 4, 2011

Definitely freeze it. But before you do, reduce it further until it's really thick - it takes up less freezer space that way.

Here's what I make with my homemade chicken stock:
Tomato soup
French onion soup
Chicken soup
Wild rice
Boil pasta in it
Potato soup
Chicken gravy
posted by rhapsodie at 10:31 AM on July 4, 2011 [1 favorite]

Best answer: Along the lines of jessamyn's suggestion, you can use chicken stock in basically any recipe with rice, which will absorb the stock. This can be simple side dishes like rice pilaf or main dishes like jambalaya or paella.

If I had beaucoup chicken stock, I'd make leek and potato soup! Sure, it's a soup, but it has lots of body. Couldn't be simpler, either (this is from Bittman's How to Cook Everything):

Melt 2 tbsp butter in a stock pot or Dutch oven over medium heat. Add 2 lbs. potatoes (peeled, cut into 1/2" cubes), 3 large leeks (white and light-green parts, sliced into rings; use 1 large onion, chopped, in a pinch), salt, and pepper. Cook until veggies soften, about 3 minutes. Add 4 cups chicken stock. Adjust heat until the soup simmers, then cook until the veggies are very tender, about 20 minutes.
posted by pmdboi at 10:36 AM on July 4, 2011

posted by enlarged to show texture at 10:40 AM on July 4, 2011

The amazing tex-mex chili gravy in this recipe for cheese enchiladas uses a few cups of chicken broth (especially if you double the recipe like I always do.)
posted by wuzandfuzz at 10:44 AM on July 4, 2011 [1 favorite]

White chicken chili
posted by neushoorn at 10:44 AM on July 4, 2011 [1 favorite]

Avgolemono. This lemony soup uses four cups of chicken stock.
posted by MonkeyToes at 10:46 AM on July 4, 2011 [1 favorite]

nthing the risotto recommendation. There is no better way to use a ton of stock quickly. Fabulous, delicious, impressive, classy, relatively easy food. Keep it simple and use fresh ingredients, and you're set.
posted by Stagger Lee at 10:47 AM on July 4, 2011

Chile Verde.
posted by Thorzdad at 10:55 AM on July 4, 2011

Definitely risotto. And definitely everything else -- use it in everything! Nothing was ever made worse by being cooked with chicken stock. Braises. Soups. Stews. Boil potatoes for mash in it. And do freeze it: it's great to always have it around. There's no such thing as too much chicken stock. Have Mr. Attackpanda get started on the next batch right away.
posted by trip and a half at 11:46 AM on July 4, 2011

@trip and a half: Nothing was ever made worse by being cooked with chicken stock.


I'll add grits/polenta.
posted by kjs3 at 12:09 PM on July 4, 2011

Best answer: I'd boil down that 5 gallons into a richer, denser, tastier stock and then freeze it in small quantities. I'm more than willing to bet that you have 5 gallons of rather light colored chickenish liquid which will be far better tasting and more useful when concentrated.
posted by Ideefixe at 12:48 PM on July 4, 2011

Nigel Slater's Tom Yam Gai is easy and delicious, and requires a litre (which is, er, 4.22675 cups) of chicken stock.
posted by HandfulOfDust at 1:06 PM on July 4, 2011

In savory cooking, chicken stock can pretty much be substituted in for any water listed in the recipe ( as long as you're cooking/roasting/braising/sautéing to at least a simmer). Cooks Illustrated tends to use chicken stock as a flavor enhancer more often than beef stock even when the main ingredient is beef.

So substitute liberally. 1:1 stock for water.
posted by webhund at 6:37 PM on July 4, 2011

Emerilized Green Bean Casserole. I've never finished the recipe, because I keep eating the Cream of Wild Mushroom Soup component in the dish. It's Death Row-Last Meal good. Uses 6 cups of stock.

Couldn't find a link for this, so here's the recipe:

Butter Poaching Liquid

Ming says: Poaching has gotten short shrift recently; chefs seem to be more focused on searing and caramelizing. But poaching is a wonderful technique because its slow, gentle approach invariably produces moist, tender results. This master recipe is for a Butter Poaching Liquid that imbues any meat or fish with a juicy, delicious richness.

Makes 1 1/2 quarts
• 1/4 cup garlic, chopped
• 1/2 cup shallots, chopped
• 1/2 bottle white wine
• 24 ounces chicken stock
• 2 pounds butter, cubed
• 1/2 bunch thyme, chopped
• Kosher salt and freshly ground black pepper

In a large saucepan over medium high heat, sauté garlic and shallots until fragrant and translucent, about 2 minutes. Deglaze pan with wine and allow to completely reduce. Add chicken stock and bring to a boil. Reduce heat to low and, while using an immersion blender, add butter slowly while blending to form an emulsion. Taste and season with salt and pepper. Finish with fresh thyme.
posted by JABof72 at 4:51 AM on July 5, 2011

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