Uses for broth/stock - all kinds

[RollerCoasterMama]

Ok, tell me how you use up your stock. We do soup mostly. Just old school chicken noodle soup with homemade noodles. (A biiiiig hit with the spouse and the toddler.)

I have several other recipes that use chicken broth and I will happilly substitute my stock for that.

I haven't made veggie or beef stock yet. What veggie bits I save, I freeze for chicken stock, and I actually throw away perfectly good chicken carcasses because we don't use enough stock.

Sooooooo...tell me how you use more bone broth or stock in your every day life. I'm sure we're not getting enough regularly as a family.

Also, just a side note...when I make a pork roast in the crockpot, it's just a pork shoulder and chopped onions in the crock-pot. When it's done, there is several cups of gorgeous broth straight from the meat and veggies. It seems a shame to dump it, but I always have because I can't think of anything to do with it. Is it worth saving and freezing? How would you use it?

Thanks much! We're still in the one small change at a time phase, but plan to go all the way when H leaves for the Army this fall. (I'm also waiting to see what allergy testing suggests for me.)

[Magelet]

subbing. I freeze mine, but don't use it hardly at all, and want to use it more.

[greenmom4]

I use mine mostly for soups, but we'll drink it plain, or with garlic or whatever occasionally, too. I also use it as a base for sauces and gravies, to cook rice or veggies in, stuff like that.

[Adamsmama]

I use mine as a base for chicken pot pie and other casseroles that call for "cream of chicken soup" ... I mix stock, butter, and flour in a pan until thick (you can also add cream) and then add the other stuff for the casserole.

[mamaspirit]

When I was eating grains, I would use stock instead of water for cooking rice and oatmeal.

[CrunchyChristianMama]

I use it in place of water to cook quinoa, rice, veggies, or whatever. When reheating meat or other food I will add a little bit to keep it from going dry.

[RollerCoasterMama]

So do you all use it full strength? I've frozen mine in 2 cup batches and have dilluted it with water when doing soup. I suppose I'd use more if I didn't dillute it for soup. It just seemed like it would be really strong when it was set so strongly. (Granted, that batch had three carcasses, and this one only had two, so it may not set up as strong.)

Do you freeze it all or leave some out all the time to just dip into when you need a bit? (I've frequently had a container of chicken broth in the fridge to add a splash to food that needed a bit more moisture. I'd have to probably freeze some in an ice cube tray to replicate this.)

Thanks for letting me pick your brains!

[greenmom4]

Originally Posted by RollerCoasterMama

So do you all use it full strength? I've frozen mine in 2 cup batches and have dilluted it with water when doing soup. I suppose I'd use more if I didn't dillute it for soup. It just seemed like it would be really strong when it was set so strongly. (Granted, that batch had three carcasses, and this one only had two, so it may not set up as strong.)

Do you freeze it all or leave some out all the time to just dip into when you need a bit? (I've frequently had a container of chicken broth in the fridge to add a splash to food that needed a bit more moisture. I'd have to probably freeze some in an ice cube tray to replicate this.)

Thanks for letting me pick your brains!

I use it full strength. Actually, if you want to freeze it in ice cube trays you can reduce it way down and then dilute it when you want to use it again.

I freeze maybe 2/3 or 3/4 of it in quart portions and then keep the rest in the fridge for more immediate use.

[HappyMommy2]

Great question! and great ideas.

I cook my noodles in it so that the kids get extra nutrition. These noodles are great for homemade mac-n chz.

I have had the same question about the crockpot pork broth. I have made ham/bean soup with it. And I have made crockpot beans as a side dish with it. Would love other ideas!

[RollerCoasterMama]

Originally Posted by HappyMommy2

Great question! and great ideas.

I cook my noodles in it so that the kids get extra nutrition. These noodles are great for homemade mac-n chz.

I have had the same question about the crockpot pork broth. I have made ham/bean soup with it. And I have made crockpot beans as a side dish with it. Would love other ideas!

Ooh! Yummm...I never thought of saving the pork broth for crockpot beans! Beans and ham are a main dish at our house! Thanks!!! I won't be tossing it any more!

You ladies are making me think I don't have ENOUGH stock. No more throwing out the carcasses! In my perfect world, I'd roast a chicken every week.

[abharrington]

can anyone share a recipe for ham and bean soup? i have a whole ham carcass waiting in my fridge

[dogmom327]

I cook a chicken each week right now and immediately make a gallon of stock. I just use it during the week so it stays in the fridge. I drink a cup a day plus use it in cooking.

[RollerCoasterMama]

Our version:

Soak beans over night. In the morning, drain, cover beans with fresh water (plus an inch or two) and throw in a ham bone or chunks of ham. Cook on low all day in crock pot.

The end. Corn bread is required.

Can add salt and pepper. Chop up an onion if you like. Bay leaf doesn't hurt it any.

It's a favorite at our house.

[velcromom]

I too use mine as a base for anything that I used to use cream of chicken soup for. I make a roux with butter and flour to thicken it.

I use broth as a base for my enchilada sauce, chili, chicken or turkey stew, use it along with the tomato sauce in chicken cacciatore, saute veggies in it, make gravy with it, cook noodles or grains in it, cook beans in it.

Make a yummy easy dinner by browning some (non-breakfast style) sausage, then pour in chicken broth to cover and add sliced potatoes & sweet potatoes, then add big handfuls of shredded cabbage in the last five or so minutes of cooking. (corn bread is good with that, too).

Slice carrots and cook in broth with onion, thyme, rosemary, salt & a bay leaf. Even people who don't like cooked carrots often like them this way.

Basically anywhere a savory recipe needs liquid, use broth.