Have you ever found yourself staring at a half-empty carton of chicken stock in your fridge wondering what the heck to do with it before it goes bad? Yeah me too. It happens to the best of us – we make a recipe that calls for a cup or two of stock, and then that poor container sits there, taking up valuable fridge real estate, practically begging to be used up.
Well, I’ve got good news for you. That leftover chicken stock is liquid gold! Whether you’ve made homemade stock from scratch (you fancy cook, you) or you’ve got some store-bought stuff hanging around, I’m about to show you 36 delicious ways to use it up and take your cooking to the next level.
Why Chicken Stock Is Worth Its Weight in Gold
Before we dive into all the amazing ways to use chicken stock, let’s take a quick sec to appreciate why it’s so darn fantastic.
Homemade chicken stock is the gateway to taking any broth-based recipe to the next level. The flavor is incomparable, and once you start making your own you’ll probably never buy store-bought again! The biggest difference between chicken broth and stock is that stock is made from simmering bones which pulls out extra flavor and collagen (that’s why good stock gets all jello-like when refrigerated).
But even if you’re using store-bought, chicken stock adds incredible depth of flavor to dishes that plain water just can’t match. It’s like the difference between listening to your favorite song on a cheap phone speaker versus a high-end sound system – same song, totally different experience.
1. Soups, Stews and Chilis
This is probably the most obvious way to use chicken stock but it’s worth mentioning because stock is the backbone of so many delicious soups! Use it as a base for
- Chicken noodle soup (a classic for a reason!)
- Chicken tortilla soup
- Beef stew
- Chili con carne
- Vegetable beef soup
For extra flavor, try replacing some or all of the water in your favorite recipes with chicken stock. It’s such a simple swap that makes a huge difference.
2. Risottos That’ll Blow Your Mind
Risotto is that creamy Italian rice dish that seems fancy but is actually pretty simple once you get the hang of it. The secret to amazing risotto? Gradually adding hot stock to arborio rice as it cooks!
Try making risotto with:
- Mushrooms
- Asparagus
- Shrimp
- Butternut squash
The stock gets absorbed by the rice, creating that signature creaminess while adding tons of flavor. I made a shrimp risotto last week using chicken stock and my family couldn’t stop raving about it!
3. Braising and Poaching Made Perfect
Chicken stock is IDEAL for braising meat or poaching delicate proteins. It keeps everything moist while infusing flavor.
- Braise chicken legs or pork shoulder in stock for fall-off-the-bone tenderness
- Poach salmon or halibut fillets in stock with aromatics like garlic, parsley and lemon
- Try oven-braised rosemary chicken legs slowly cooked in chicken stock and white wine
One of my favorite dishes is perfectly poached chicken breasts in chicken stock – they’re so juicy and flavorful, perfect for salads, burritos, or tacos!
4. Grains and Beans With Actual Flavor
Using chicken stock instead of water to cook grains and beans is one of the easiest ways to elevate a side dish from “meh” to “wow!”
Try cooking these in chicken stock:
- Rice
- Quinoa
- Barley
- Oats (for a savory breakfast!)
- Beans and lentils
My easy quinoa recipe uses both white and red varieties cooked in chicken stock with minced onion and a bit of butter. It’s so much more flavorful than cooking it in water!
5. Gravies and Sauces Worth Drooling Over
Adding chicken stock is the secret to turning pan drippings or a simple roux into rich, velvety gravies and sauces.
- Deglaze a pan after roasting meat or chicken with stock
- Make a classic velouté sauce (one of the five mother sauces in French cuisine)
- Whisk stock into a flour-butter roux for a basic gravy
- Add a splash of stock to thin out a heavy cream sauce without diluting flavor
My family goes crazy for my chicken piccata pasta dish, which uses chicken stock in the sauce along with lemon and capers. It’s ready in 30 minutes but tastes like it took all day!
6. Casseroles and Savory Pies With Extra Moisture
Savory pies and casseroles need a sauce or gravy to add moisture and hold everything together. Chicken stock makes the perfect base!
Try using it in:
- Chicken pot pie
- Thai chicken casserole
- Cheesy chicken and leek phyllo pie
- Chicken potpie galette with cheddar-thyme crust
I made a chicken and broccoli dish with dill sauce last week that used chicken stock as the base, and my husband asked me to add it to our regular rotation!
7. Vegetables That Actually Taste Good
Simmering or braising vegetables in chicken stock infuses them with so much more flavor than plain water.
- Glazed carrots
- Braised baby bok choy
- Brussels sprouts
- Cauliflower mash
- Creamed peas and pearl onions
For an easy side dish, try my dad’s creamed peas and pearl onions recipe – it was our family tradition for every Thanksgiving and Christmas dinner!
8. Dressings, Dips and Spreads With Extra Oomph
Adding a bit of chicken stock to creamy dressings, dips and spreads imparts a hit of savoriness that’ll have people asking for your secret.
- Stir a couple tablespoons of stock into ranch dressing
- Add depth to spinach artichoke dip
- Enhance hummus or chicken salad
- Try crab and spinach dip with a splash of stock
9. Pasta Sauces That’ll Make You Famous
Stock is a great way to add moisture and savoriness to pasta sauces without adding a lot of fat.
- Stir chicken stock into tomato sauce
- Add it to Alfredo sauce or pesto
- Use stock to thin out heavy cream or cheese-based sauces
- Try pasta with creamy fennel sauce using pureed fennel and stock
For a bistro-worthy meal at home, try the Bistro Chicken Fettuccine with a sauce made from chicken stock and cream. Every bite will transport you to France!
10. Slow Cooker Dishes That Cook While You’re Away
The slow cooker is the perfect way to transform chicken stock into concentrated, intensely flavored sauces and gravies.
- BBQ chicken sliders
- Chinese-style ribs
- Slow-cooker barbacoa
- Slow-cooker chicken tinga
- Sweet orange chicken
My slow-roasted lemon dill chicken uses stock to create a bright, fresh taste. The meat comes out so tender and flavorful – it’s perfect paired with noodles or a mixed green salad.
11. International Dishes That’ll Transport You
Chicken stock is used in cuisines all around the world to add depth and dimension.
- Hainanese chicken rice from Singapore
- Country captain chicken (a traditional Southern dish with British-Indian origins)
- Tangerine chicken tagine (Moroccan-inspired)
- Tropical sweet and spicy pork tenderloin
- Peanut butter chicken
12. Leftover-Friendly Ideas
Got leftover turkey or chicken? Chicken stock can help transform it into something new and exciting!
- Blue plate open-faced turkey sandwich with gravy made from stock
- Buffalo chicken sandwich
- Curried chicken skillet with veggies and quinoa
Pro Tips for Using and Storing Chicken Stock
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Freeze leftover stock in ice cube trays for easy portioning later. Pop out the cubes and store in a freezer bag.
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If you’re making homemade stock, roast the bones first for deeper flavor.
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Don’t salt your stock heavily when making it – you can always add salt later when using it in recipes.
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Keep a container in your freezer for vegetable scraps and chicken bones to make stock when the container is full.
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For a quick flavor boost, add a splash of chicken stock when reheating leftovers that have dried out a bit.
Why I Make My Own Stock (And Why You Should Too)
Making stock from bones is both healthy and incredibly tasty. The flavor is WAY deeper than chicken broth or store-bought stock, and it takes any recipe to the next level. I also love knowing and controlling exactly what’s in my stock.
It’s also super economical – I buy a rotisserie chicken from Costco for $5, use the meat for meals throughout the week, then use the carcass to make healthy, tasty broth! Talk about getting your money’s worth.
Frequently Asked Questions About Chicken Stock
How long does it take to make chicken stock?
For stovetop method, cook on low heat 8-12 hours (or high heat 4-5 hours). If you’re using an Instant Pot, set it to 45 minutes and let the pressure drop naturally for 10 minutes.
What’s the difference between chicken stock, broth, and bouillon?
- Stock is made by simmering bones, which gives it a richer flavor and thicker texture
- Broth is made from simmering meat and vegetables and is generally thinner
- Bouillon is dehydrated stock formed into cubes or granules
How long does homemade chicken stock last?
In the refrigerator, homemade stock will last 3-4 days. In the freezer, it’s good for up to 6 months.
The Bottom Line
With these 36 ideas, you’ll never look at that leftover chicken stock with dread again! From risottos to gravies, soups to sauces, there are so many delicious ways to use up every last drop of this culinary secret weapon.
Keep a stash of stock in your freezer so you always have some on hand – your taste buds (and your wallet) will thank you. While homemade stock is ideal, store-bought works well too. Just remember that chicken stock is a versatile pantry staple that adds flavor and moisture to practically anything.
Now, if you’ll excuse me, I’ve got some stock in my fridge that’s calling my name – I’m thinking slow-cooker barbacoa tonight!
What’s your favorite way to use chicken stock? Drop a comment below – I’m always looking for new ideas!
The hearty stew: Meatball goulash with dumplings
A fortifying, filling meatball stew for cold days, ideal as a comforting lunch after a long walk.
Serves 4-6 For the dumplings 220g plain white flour 110g shredded suet ½ tsp salt ½ tsp black pepper 1 tsp thyme or parsley, finely chopped (optional) 150-180ml water
For the meatballs 1 tbsp olive oil 1 carrot, very finely chopped 1 celery stalk, very finely chopped 1 shallot, very finely chopped 400g minced pork or beef 1 egg yolk 2 tsp parsley, chopped 1 tsp thyme, chopped A handful of breadcrumbs Salt and black pepper
For the sauce 1 tbsp olive oil 2 onions, chopped thinly 1 green or red pepper, cut into rounds 3 tbsp sweet Hungarian paprika 2 tins of chopped tomatoes 400ml chicken stock 1 tsp salt 1 tsp caraway seeds 150-200ml sour cream, to serve A few rings of raw onion and pepper, to decorate
1 To make the dumplings, mix the flour, suet, salt, pepper and herbs – if you are using them – in a bowl.
2 Make a well in the centre and add the water in small amounts to ensure you don’t use too much and the dough gets sticky. Use a blunt knife to bring it together so your hands don’t get covered in sticky dough, then use your hands to knead it into a stiff paste. Roll into golfball-size dumplings and put on a tray.
3 To make the meatballs, heat the oil in a saucepan and sweat the vegetables until soft.
4 Combine the mince, egg yolk, vegetables and herbs. Season with salt and pepper. Add the breadcrumbs and roll into balls the same size as the dumplings.
5 To make the sauce, heat the oil in a saucepan and fry the onion, peppers, paprika and the meatballs. Remove the meatballs and set aside.
6 Add the tomatoes, chicken stock and salt. Stir then bring to a gentle boil.
7 Add the dumplings to the sauce with the meatballs and caraway seeds and simmer for 45 minutes to 1 hour.
8 Serve on a deep plate with sour cream and the onion and pepper rings.
How to make chicken stock
4 celery stalks, roughly chopped 1 leek, roughly chopped 2 large carrots, roughly chopped 2 medium onions, roughly chopped ½ head of garlic, roughly chopped 1 chicken carcass 1 whole chicken 3 bay leaves A bunch of parsley 3 sprigs thyme 1 sprig rosemary 6 peppercorns, cracked 4 litres cold water
1 Toss the chopped vegetables into a large pot, break up the chicken carcass and add that, then the whole chicken, and finally the herbs and peppercorns.
2 Add the water to the pot and bring to the boil on a high heat. When the water has boiled for about 5 minutes, turn down the heat and simmer for 40 minutes.
3 After 40 minutes, get a large, deep plate ready. Carefully remove the whole chicken on to the plate. Leave the rest to simmer.
4 Use two forks to get the chicken breasts and thighs off the bone, discarding the skin. If the meat isn’t coming off easily then you need to simmer it further: how long depends on the quality of your bird. Allow the meat to cool before placing it in a plastic container in the fridge or freezer. Now carefully put the rest of the chicken back into the pot and continue to simmer for 3-4 hours.
5 Pass the stock through a fine sieve and allow to cool, reserving any extra meat that has come off the bones for future use, or proceed with making the chicken soup and leaving the rest of the stock to cool. You can freeze it in batches in freezer bags, plastic containers or ice-cube trays. You will have some stock left over after creating the dishes below.