I usually make soup (just did today!) but I also like to use it to make pulao/rice. Adds a lovely subtle flavor

I put chicken stock in curry, cream of tomato soup, pan sauces for pork loin and chops, etc.

I agree it makes sense to freeze it in cubes - it will last a long time and be handy to have at reach for whenever you need it.

I make mujaddara. I boil lentils in stock and then add rice or bulgur. Fry onions or shallots in a lot of olive oils and then top with that. Healthy and delicious. We serve with yogurt.

I use it to make pasta in the instant pot, then add Asian-inspired sauce and chicken. Sounds weird but works really well.

When I have extra, I freeze it into cubes to toss in pasta and stir fry.

Anonymous wrote:Risotto

Great idea.

I honestly only use homemade stock for soup. Nothing wrong with that 🙏

Nothing like simple chicken noodle soup with vegetables. Can also make chicken dumpling soup. If not, just freeze it and use it when you need it. I usually make stock and freeze so always have on hand.

Congee
Chicken & dumplings
Polenta

Add tequila and invent the Pollo Margarita

I freeze it in ice cube trays so I have it on hand for recipes, to easily deglaze pans, etc.

Risotto

I have a quart of delicious, homemade chicken stock leftover from cooking today. What would you use it for? I can make soup but am looking for other ideas too.