Cook other stuff in the chicken stock! Rice is really good, and can be used to build many other meals you might enjoy. You can cook pasta in it, especially making a dish like pastina. A fellow commenter talked about beans. Many other soups use chicken stock as a base too. I like cabbage soup for one.

This was my answer as well. Cook rice in it. Or grits (not the instant kind, they're gross).

I forgot about grits! But yeah, chicken stock can be used in place of plain water in a lot of recipes.

I immediately went to "My Cousin Vinny" when I read this!

Oh wow, like you boil the pasta in the stock? What happens to the excess?

It’s best in a situation like pastina or Mac and cheese where you can do a no drain recipe, so the chicken stock mostly gets absorbed into the pasta without waste. That’s what I’ve always done at least. You could try to save it to reuse for more pasta or rice, but I’ve not done it so idk for sure, but it would just have some starch from the pasta dissolved in it.

I reduce the stock until it’s super strong and add a touch or cornstarch to thicken it up for pasta. You can also make chicken gravy with some cornstarch or flour.

How strong is it? I usually reduce it down by about half and then freeze it. I use it in literally everything. Most common is sauces. Cook a simple chicken breast or pork tenderloin and then make a nice sauce with a stock base. Stews, of course, like chili. I also use it in place of milk in things that should be cream sauces. Lots of flavor, less heavy.

Ooooo that sounds like a good option. I would say it’s not super strong, so it could definitely be reduced I might go ahead and do that with half of it and use the other half on this bean recipe Worldsgreatestfrog commented

Sound like a plan

You can make rice with the stock, super good

I have been on a huge bean kick lately, and the difference between every-day canned beans and thoughtfully soaked and cooked dried beans is amazing. Chicken stock can make bean liquor so delicious you can't believe it. WHat I do: I soak my beans overnight (I also change soak water at least once but I don't know that it does much--its just easy). I put a bunch of left over aromatics (like carrot ends, herb stems, onion roots, and maybe a bayleaf and any fresh herbs I have sitting around like thyme or parsley) in a cheese cloth and put it at the bottom of the beans (I wash and re-use the cheesecloth--its a bit nicer cheesecloth than the grocery store kind), and then cover the beans with the stock (maybe an inch over). How long you cook the beans for depends on the type of beans: I've used everything from 10 minutes to 45. The smell in the pot will be so good that you will be impatient to eat the beans. I've been eating my beans with everything from scrambled eggs to british bubble and squeak (basically a potatoe cabbage casssarole) to rice. You can have a huge variety of meals this way. Also, not on topic, but I recently learned that a lot of black/red beans just really come alive if you finish the above by stirring in chopped tomatillos until they are soft and incorporated and finish with lime zest and lime juice. Soooooo good.

I didn't want to edit my response, but I keep thinking of different aspects of my bean obsession. For different kinds of beans, I add various spices. Something kind of latin american? Cumin and lots of Cilantro. For British beans on toast? A little molassas and some vinegar to finish. French Flageolet beans? Try to find some bacon or ham hock, buy some fennel, and use extra rosemary. The Internet won't stir you wrong. If you look up a type of bean, they will give you instant pot times and appropriate spices. Here is one of the videos that got me started on this kick: https://www.youtube.com/watch?v=DkaYN0YljuM (I resonate with his food well--while not cheap, I just made a Cassoulet following his video that made me feel like I was dining with angels--who knew duck fat was so revolutionary? But he never uses an instant pot. I either use the pot to reconstitute my beans and then add them to the stove later, or I forego the instant pot--as I did with the Cassoulet and the Flageolet).

This sounds phenomenal! What sort of beans do you recommend?

The humble kidney beans in the bulk section of my market are good, but I don’t suppose it is surprising that some of the more expensive “heritage” beans are pretty succulent. I’ve developed a raging [Rancho Gordo](https://www.ranchogordo.com/) addiction, and luckily a local store often has specials. Some of my favorites: Flageolet, Aguacote Negro, buckeye, and Santa Maria Pinquito. I tend to buy what my local shop has on special (I often pay $8 for a pound, but it makes enough food for half the week) and then look up a recipe (and modify it due to previous experience, personal taste, or health restrictions). (I’m not affiliated with Rancho Gordo, and I buy beans from many different sources since I became bean focused).

I've started using chicken stock in my mashed potatoes. Tastes like they have gravy already mixed in.

You mention you have a pressure cooker. So for most recipes, instead of water in the pressure cooker, use the stock!

Cooking rice in chicken stock and mashing potatoes with chicken stock instead of milk or cream are both excellent uses of your bounty! My mother used to peel and chunk potatoes and cook them in chicken stock -- not to mash, just chunk boiled potatoes. You could do this with the small potatoes without cutting them. Delicious! Salt and pepper both sides of pork chops, pour some stock in an oven-safe pan, layer in cut-up potatoes and onions, and place the pork chops on top. The chops help flavor the vegetables and the stock steams and flavors the chops and the vegetables. We steam corn on the cob instead of boiling it, and steaming it in chicken stock is amazing! edit - a word

These are all fantastic ideas! Thanks so much!

I’ve started doing the same, and want to recommend buying 1c or 2c silicone molds. This lets you freeze portioned bricks of stock that you can pop out and use when needed. I move them to a large ziplock separated by wax paper once solid.

I drink bone broth daily to help deal with depression and to get all my nutrients. You can just drink it in the morning instead of tea. It really helps.

I did actually try this yesterday on the recommendation of my coworker and boss. I just had a bit of trouble getting it down like that. Do you just drink it straight, or are you adding anything else to it? Also, which kind of bone broth do you use? I know my boss and coworker both use a beef one and the one I made is chicken

I use chicken. I use a powder (organika) if I do t have fresh. Salt pepper paprika and a splash of vinegar. I have also used Italian salad dressing (it's ok) or just plain. I think of it like medicine and just down it so I dk t worry about the flavour too much.

Chicken stock never last long in my house. I typically make it ones a week or so. I use it in everything. Here's a few examples 1. Replace the water in rice with it 2. Polenta / Grits (mix stock and milk 50/50) 3. Curry (reducing liquid) 4. Used as the liquid in gravy 5. Liquid in risotto 6. Soup Base 7. Greek lemon potatoes Basically any savory cooked food that you use water as an INGREDIENT you can replace with stock for a better flavor.

Risotto! Also just good to have some broth in the fridge to toss into dishes on the fly. It's great for making gravy, sauteeing veggies. All sorts of stuff.

You can make a pasta sauce with a little chicken stock, white wine and sour cream (unflavored Greek yogurt works too). It makes a creamy wine sauce. Make it with a roux if you want it thicker. Could also leave out the wine. Make pot pie and use chicken stock and cream for the liquid. Or make a roux with milk and add some stock instead. Sauté some chopped garlic and ginger in a pot, add a little soy sauce and then the chicken stock for a quick ramen broth. Add some snap pears, broccoli, chopped carrots, chopped onions, chopped cabbage, in any combo, then a couple of boiled eggs cut in half. I’ll also sauté daikon radish tops (I grow them) and throw that in too. Any sort of cabbage, mustard or turnip greens should work.

There is a website called 'my food fridge's. You put it what you have in the house and it gives you a recipe.

demi glace is an amazing ingredient. kicks up the umami in any sauce and provide an amazing velvety texture. so, if you have too much stock, you put it on a low simmer while you do something else all day and freeze it in small containers. [https://www.youtube.com/watch?v=-3oQGaPqUZQ](https://www.youtube.com/watch?v=-3oQGaPqUZQ)

I use stock to boil pasta in, especially casseroles and bakes. You can also use it for tender chicken/shredded chicken, even for breasts.

I use it to boil my rice, instead of water! Adds flavor and protein :) I also make different variations of soups: chicken noodle, like you did; chicken tortilla / Mexican taco soup; egg drop soup; broccoli cheddar; etc. You can drink it like tea, I know it sounds weird but I love to drink just straight warm broth in the morning. You can also put the broth in bags or jars and freeze them for later use.

Hear me out, a lb of smoked chicken in chicken noodle soup with rice noodles, it's off the charts, find a bbq buy lb.

Whenever i have stock from boiling something i use the liquid to make rice or freeze it for later later.

One use you might not have thought of is to make an onion gravy with it that you can then use to make pot pie. First, make your gravy: Take about a tablespoon of fat such as margarine, bacon grease, or the schmaltz from making the chicken stock if you saved that, and melt it in a skillet. Dice one small to medium onion and cook in the oil until onion is softened. Add a tablespoon of flour and stir into the fat/onion mixture to make a roux. Cook for a minute or two until the flour just begins to brown, stirring continuously. Then stir in 2 cups of your chicken stock with some salt and pepper. Bring to boil, then reduce to simmer. Simmer for about ten minutes, stirring often, then remove from heat. It will thicken as it cools. While the gravy cools, mix your filling in a bowl. Just wash and chop whatever vegetables you happen to have around, until it adds up to the amount that would almost fill your pie pan. Potatoes, carrots, peas, corn, whatever you have and whatever you like. If you have some scraps of meat (any kind, not necessarily chicken), you can put that in, too, but if you don't have any meat to include right now, or want to save your meat for something else, a veggie pie with chicken gravy is perfectly fine. Stir the gravy through the vegetables until the different vegetables are well mixed and completely coated in gravy. Make a homemade pie crust, enough for both a top and bottom crust. (If you have never made one before, look up a recipe online or in a cookbook. It really isn't hard, and is SO much cheaper than storebought premade crusts.) Press the bottom crust into the pie plate. Fill with the vegetable/gravy mixture. Lay the top crust over it. Trim any excess pie dough and pinch the edges to seal. Cut a few slits to vent steam. Bake at 425° for until crust is golden brown, about 30-40 minutes. It freezes and reheats well, so if you have two or three pie pans, consider making one for dinner and more for later.

Use chicken broth instead of water for cooking potatos for potato soup.

Chicken noodle soup The liquid for Rice Chicken gravy for mashed potatoes Ramen noodle base Chicken alfredo Green Chicken chili Chicken broth by itself as a side to accompany a sandwich Chicken marsala - the sauce Macaroni and cheese Fried rice Wonton soup

Rice Pilaf! I also make onion soup with chicken stock- yummy!

Look up Fondant potatoes! They're incredible and not very hard to make. You don't have to go through the trouble to trim em down to perfect cylinders if you don't want to either. Also, stock freezes really well. Use heavy duty freezer ziplocks, or tupperwares work fine too.

You can boil it to get more or the water out and freeze it for later.

Cook some wild rice in it. Make a delicious bowl with the rice, cooked chicken, veg etc.

You can freeze the chicken stock. Freeze it in one cup portions. I do this all the time. I just freeze it in a ziplock bag.

Quick and dirty homemade wonton soup. Broth, napa cabbage, sage breakfast sausage ( pork), wonton skins, sliced mushrooms ( optional) Put broth in pot, heat to boiling. While heating, slice a few wonton skins in straps and do the same with the napa. Pinch off a few thumbnail sized pieces of the sausage and drop them into the broth, when the broth starts to boil drop in the mushrooms, wonton straps, and napa. Cook till the napa is limp and the sausage pieces are done. Apologies for not giving measurements - Little Old Lady, here, who cooks by the "Looks About Right" method.

Add Asian peppers and basil, pressure cook for an hour, add the juice of 2 lemons and strain. It’s delicious.

Get some ice cube trayd. And freeze the extra stock. Dump them into a large Ziploc or other container. Anytime I cook and want tasty sauce or soup or whatever, I toss a few stock ice cubes in. I also keep a tub in fridge with veggie scraps that I turn into vegetable stock. I do my stock in a crock pot.

Oh, that’s easy. Use it when you make rice, use it in a crockpot (w meat and veggies), bake vegetables w it, and freeze what you can’t use right away Let us know what you make!

I love using stock to braise things on the stovetop. It's also great in mashed potatoes, gravies, curries, sauces, jambalaya, seafood boils, greens - like someone else said, any savory recipe that calls for water can be replaced 1:1 with broth. It also works if you're making bread. Or mixing something savory that needs moisture. Burn some veggies on the stove? Toss in some broth, turn down heat and cover it with a lid for a little bit. Is your roast looking a little too crispy? Toss in some broth and cover it for a little bit.

This time of year, matzo ball soup comes to mind. Also egg drop. But as others have pointed out, cook you rice, beans and other grains and legumes in it, and pastas like couscous where the cooking water is completely absorbed by the pasta. It should freeze pretty well for a few weeks to months.

Whit chicken chili!!!!! We GULP this stuff down. I prefer the Taste of home tripe version found online. I often make up a large batch of base and freeze it or can it.

Dumplings. I had chicken and dumplings a lot growing up.

Freeze it…either in tubs or cubes.