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What to do with Garlic Chicken Stock?

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Flaxen_Vixen Feb 19, 2009 08:00 AM

For Valentine's day I roasted two chickens stuffed with garlic. I made a basic stock with the carcasses and still have enough leftover meat for a soup. I can't decide what to do with it! The stock tastes faintly more garlicky than my normal chicken stock and I should mention that I cannot stand chicken noodle soup of any form...that includes you matzo ball, chicken with rice and chicken dumpling!

Suggestions? I was thinking a white chili but don't know where to go with it.

Help!

  1. p
    Procrastibaker Feb 19, 2009 08:24 AM

    What about a noodle bowl with some ginger, soba noodles, sweet potato, greens, dash of sesame oil...

    8 Replies
    1. re: Procrastibaker
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      Flaxen_Vixen Feb 19, 2009 08:46 AM

      That is sounds yummy!

      1. re: Flaxen_Vixen
        greygarious Feb 19, 2009 09:24 AM

        Sounds like chicken noodle soup to me....

        A garlicky chicken stock would be an excellent veicle for a kielbasa-based soup or bean stew. Diced kielbasa browned, smothered with onions, then stock, caraway, and cabbage (I prefer a version that adds cider, apple, carrot, and wild rice but there are lots of similar cabbage soups). Or cook dried beans in the stock and add kielbasa or other meats for a cassoulet.

        1. re: greygarious
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          Louise Feb 19, 2009 10:34 AM

          Another vote for the kielbasa & bean stew. The flavors would match.

          Or perhaps green chili? New Mexico style with pork, onions, tomatillos.

          1. re: greygarious
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            Flaxen_Vixen Feb 19, 2009 12:16 PM

            What kind of bean stew?

            Kielbasa is a quick way to this Midwesterner's heart....

            1. re: Flaxen_Vixen
              greygarious Feb 19, 2009 12:28 PM

              You're asking somebody who rarely follows recipes strictly. I would slice the sausage into bite-size pieces and brown them in a Dutch oven, then remove and reserve them while I sweated onions in the fond they left behind. I'd add the stock and dry beans (probably navy or lima - note that dry lima beans are butter beans, not the green succotashy things). I wouldn't pre-soak them because I'd want the flavor of the stock to permeate them. When the beans were pretty far along, I'd put the sausage back in and add some other veggies like chopped celery, carrot, tomato, chard/kale....any or all. I like Old Bay seasoning in lots of things, and various herbs would work. I'd likely splash in balsamic vinegar and truffle oil at the end.

            2. re: greygarious
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              Procrastibaker Feb 19, 2009 05:14 PM

              Doods... this noodle bowl is definitely not chicken noodle soup. Cuz, well, chicken noodle soup usually has, um, chicken. And noodles and celery and carrots and not much else. At least this is the version Flaxen describes as what she doesn't like. None of those things make an appearance in my recipe ('cept the noodles, which are at least a bit more interesting than your garden variety egg noodle).

              This is a noodle bowl, as I make it (there are a million versions, of course), and it would be a great use for garlicky broth: http://www.thetally.wordpress.com

              Don't mean to beat on you, HaagenDazs ;)

            3. re: Flaxen_Vixen
              HaagenDazs Feb 19, 2009 09:26 AM

              Umm... so you hate noodle soup of all kinds but a noodle bowl is OK? You do understand that noodle bowls are basically a large bowl of noodles and a stock of some sort right?

              I don't mean to beat on Procrastibaker, but noodle bowls are probably as close to noodle soups as you can get without actually calling them noodle soup.

              1. re: HaagenDazs
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                Flaxen_Vixen Feb 19, 2009 10:18 AM

                Not all noodle soups...I meant more along the lines of traditional "Chicken Noodle/Matzo/Dumpling/ and Rice Soup" with celery/carrots/onions. The kind you eat when you're sick.

          2. HaagenDazs Feb 19, 2009 08:14 AM

            I don't think it's as big a mystery as you make it out to be. I'd use it in many dishes from rice/risotto to braises. Just use it like regular chicken stock where you wouldn't mind a little extra garlic kick.

            2 Replies
            1. re: HaagenDazs
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              Flaxen_Vixen Feb 19, 2009 08:45 AM

              I mostly looking for new ideas. I could make a soup, I could freeze it for future uses or use in in my risotto, but I'm wanting something *new* that I haven't thought of before.

              1. re: Flaxen_Vixen
                HaagenDazs Feb 19, 2009 09:24 AM

                I understand, you're right. But chicken stock is so versatile and so prevalent in American cooking (and just about every other cuisine out there) it's hard to nail something down without any specifics. You could go anywhere from Indian to Mexican to Asian. You mentioned you don't like noodle soups and you mentioned you're thinking about chili, so I just gave a couple "solid" foods as opposed to a soup-style dinner.

                For that matter, how about an Indian inspired lentil soup? Split red lentils, curry powder, chick peas, spices, dried fruits, and sump it all in a pot, cover with the chicken stock.

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