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Recipe using chicken stock, to take advantage of good homemade stock?

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What is a recipe that uses chicken stock, that will take advantage of the flavors of a good homemade stock?

In reading discussions of homemade vs store-bought stock, ppl say they use homemade for "delicate" soups and other recipes. For non-delicate recipes such as braises which would overpower the stock, store-bought is fine.

So what would be a good "delicate" recipe? Is butternut squash soup "delicate"?

Butternut squash soup isn't really delicate, but would probably taste great made with homemade stock.

I'd say, make whatever you want with it, homemade will taste better than store bought and its probably better for you.

If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles.

Also, risotto might be a good use for the home made stuff.

4 Responses to “Recipe using chicken stock, to take advantage of good homemade stock?”

1. Catherine Earnshaw Says:
   November 20th, 2008 at 4:43 am

   Use you homemade stock as a base for gravy or chicken stew. That's definitely the best showcase for your hard work!
   References :

2. Sarah M Says:
   November 20th, 2008 at 5:05 am

   Butternut squash soup isn't really delicate, but would probably taste great made with homemade stock.

   I'd say, make whatever you want with it, homemade will taste better than store bought and its probably better for you.

   If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles.

   Also, risotto might be a good use for the home made stuff.
   References :

3. monica c Says:
   November 20th, 2008 at 5:18 am

   You can use very little in Mexican rice…Most people use chicken bullion, but broth is just as good… You could also put it dough bread and cook it as usual…I am not the best cook though…haha
   References :

4. Linda W Says:
   November 20th, 2008 at 5:57 am

   Personally I have never heard that theory, I think it would depend upon the taste of the cook,the recipe,time involved,etc….store bought stock is really great to give anything a "slow, all day cooked flavor" when you haven't got time to make stock. I usually make stock in large batches & freeze…then it's handy whenever I need it, I realize most people don't have the time for that….so store bought is fine….and nowadays, you can get so many varieties…..also remember that broth & stock are not the same! Stock is made with the bones or shells of the meat or seafood it's to represent…..and usually cooked slow & reduced for a richer flavor….I also add vegetables to broth to kick up the flavor when I haven't got or can't get stock.
   References :

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