Turn Your Leftover Chicken Stock Into Amazing Dishes

Chicken stock or broth can be used for all sorts of delicious dishes, not just soups, and stews. From a cooking liquid for grains like rice and quinoa to a braising liquid for chicken or vegetables, it’s a very useful ingredient that brings extra flavor to a recipe. Let’s take a look at the amazing recipes below!

Oven-Braised Rosemary Chicken Legs

Source: simplywhisked.com

Braising meat means it is first browned in a skillet and then finishes cooking in liquid. Braised chicken legs make a fabulous dinner that is simple to prepare. This recipe uses chicken legs (thighs and drumsticks) slowly cooked in chicken stock and white wine, making the meat so tender that it falls off the bone. The flavors of onion, garlic, and rosemary add richness to the dish.

Perfectly Poached Chicken Breasts

Source: pinterest.com.au

Poached chicken breasts make a delicious filling for burritos and tacos, a topping for salads, or can be used in chicken salad or soups. When done properly, poaching can yield succulent, tender meat—not the dry, hard, boiled chicken you may be thinking of. Using chicken broth adds tons more flavor than plain water, and the cooking liquid can be used to make soup.

Shrimp Risotto

Source: no.pinterest.com

Risotto is made by stirring hot stock into Arborio rice and cooking until it’s absorbed and the rice is nice and creamy. Chicken stock is ideal to use when making most risottos and brings a nice, rich flavor to the dish, which is enhanced by white wine, garlic, and Parmesan cheese. This version is topped with perfectly cooked shrimp and a white wine and garlic sauce.

Eggplant Ratatouille

Source: beautyfoodblog.com

Use up your chicken stock while you try your hand at some classic French cuisine. Ratatouille is a traditional dish featuring eggplant, tomato, and zucchini, ideal to make at the end of summer when the vegetables are bountiful. While it’s often enjoyed as a side with lamb or poultry, it can become a meal of its own when served over rice or couscous.

Chicken Velouté Sauce

Source: simplywhisked.com

All you need to create one of the five mother sauces of classical French cuisine is chicken stock, clarified butter, and flour. Velouté sauce really is that easy, and learning how to make it will make you look like a master chef. When finished with cream, butter, and lemon juice, this sauce becomes suprême sauce, which is considered a secondary mother sauce. It’s a fabulous way to dress up any simple chicken dish.

Glazed Carrots

Source: thecomfortofcooking.com

For a simple side to go alongside any poultry recipe, glazed carrots are a great choice. 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. Make sure not to add salt until the end since the ingredients concentrate as the glaze develops

Whether you’ve made amazing chicken stock or have some leftover from a recipe, you might be wondering what to do with it. Chicken stock is really very easy to make, and homemade stock is richer in flavor than purchased broth or stock. Add salt if you like or leave it unsalted to use in recipes. The stock freezes well, too.

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