I've just made chicken stock. Can anyone tell me why?

[oranges]

I made stock for the first time ever and it looks a lovely golden colour. Now what? We don't like soup, add herbs instead of stock cubesand I normally just add water or wine to make a sauce. So I've realised I have NO idea what stock is for. Can anyone help? Please?

[DeviousDaffodil]

a sauce maybe?

[DarrellRivers]

I have a shameful confession , i once made chicken stock, took hours, smelt chicken +++++ all over house and then I got so sick of it all, and I couldn't work out where to store it all, my freezer is normally very full of other home made goodies, that I threw it away
I'm sure another more helpful recipe type will be along in a minute to assist.
Well done by the way

[Pruni]

Message withdrawn

[oranges]

lol darrellrivers. I did that once too, which is why I was so determined to make this one work. Thanks Pruni. Any others?

[ScummyMummy]

risotto

[AitchTwoOh]

you don't eat risotto?

[Kelly1978]

use it to make risotto.

Or cook pasta in it and add stuff to make a pasta salad.

[oranges]

see I don't like risotto either (have a phobia of too much rice)

[oranges]

and tbh, I like my pasta dishes already.

[Kelly1978]

chicken pie with asparagus and leeks? I can post the recipe if you want.

[DarrellRivers]

have you got room to freeze it?

[oranges]

oh, chicken pie sounds nice. I would like the recipie, please. And yes, I could freeze it.

[Kelly1978]

right.,

1.5 pints of chicken stock
packet of asparagus
couple of chicken breasts
large leek
1/2 cup sweetcorn
tub of philly
tbsp wholegrain mustard
clove of garic
puff pastry


saute the chopped leeks with the garlic, then add chicken and brown.
pour in the chicken stock, and add the chopped asparagus, mustard and 4/5 of a small tub of philly.
simmer until the asparagus is soft then add the sweetcorn.
Then what I do is pour into pie dishes and put a layer of puff pastry on top and bake until the pastry is cooked. You can put shortcrust pastry on the bottom, but it needs cooking for a bit first, and I prefer it without.
If you want to freeze it, the best thing to do is to cook the filling, then defrost and make it into pies when you want it.


It's a family favourite of ours. Hope you like it.