11 Delicious Recipes With Chicken Stock

Make More Than Just Soups

Chicken broth

Aniko Hobel / Getty Images

Whether you've made amazing chicken stock or have some leftover from a recipe, you might be wondering what to do with it. Chicken stock or broth can be used for all sorts of delicious dishes, not just soups and stews. From a cooking liquid for grains like rice and quinoa to a braising liquid for chicken or vegetables, it's a very useful ingredient that brings extra flavor to a recipe.

  • 01 of 11

    Oven-Braised Rosemary Chicken Legs

    Oven-Braised Rosemary Chicken Legs

    The Spruce / Diana Rattray

    Braising meat means it is first browned in a skillet and then finishes cooking in liquid. Braised chicken legs make a fabulous dinner that is simple to prepare. This recipe uses chicken legs (thighs and drumsticks) slowly cooked in chicken stock and white wine, making the meat so tender that it falls off the bone. The flavors of onion, garlic, and rosemary add richness to the dish.

  • 02 of 11

    Garlic Roasted Chicken With White Wine Sauce

    Garlic Roast Chicken with White Wine Sauce

    GMVozd/E+ / Getty Images

    Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy. While you don't need a stock to roast a chicken, you do need it to make the sauce that goes with it. By partially cooking the chicken with the chicken stock, white wine, and garlic, a flavorful sauce develops that's perfect for drizzling over the finished dish.

  • 03 of 11

    Perfectly Poached Chicken Breasts

    Poached Chicken

    The Spruce

    Poached chicken breasts make a delicious filling for burritos and tacos, a topping for salads, or can be used in chicken salad or soups. When done properly, poaching can yield succulent, tender meat—not the dry, hard, boiled chicken you may be thinking of. Using chicken broth adds tons more flavor than plain water, and the cooking liquid can be used to make soup.

  • 04 of 11

    Hainanese Chicken Rice

    Hainese Chicken Rice recipe

    The Spruce / Teena Agnel

    This simple but delicious dish from Singapore combines tender poached chicken with fragrant rice. What makes Hainanese chicken rice special is the cooking liquid—the chicken is poached in chicken stock and aromatics, adding flavor to the meat. Then that extra delicious liquid is used to cook the rice, infusing everything with chickeny goodness.

    Continue to 5 of 11 below.
  • 05 of 11

    Shrimp Risotto

    Shrimp risotto on white plate

    The Spruce / Leah Maroney

    Risotto is made by stirring hot stock into Arborio rice and cooking until it's absorbed and the rice is nice and creamy. Chicken stock is ideal to use when making most risottos and brings a nice, rich flavor to the dish, which is enhanced by white wine, garlic, and Parmesan cheese. This version is topped with perfectly cooked shrimp and a white wine and garlic sauce.

  • 06 of 11

    Braised Asian Baby Bok Choy

    Stir-Fried Baby Bok Choy

    The Spruce

    Baby bok choy tastes best when it's cooked until crisp-tender. Your chicken broth is the perfect liquid in which to braise the tiny greens until they are perfectly cooked. In this recipe, a little soy sauce, ginger, garlic, and sesame oil gives the veggies extra flavor, creating a dish the entire family will enjoy.

  • 07 of 11

    Glazed Carrots

    Glazed Carrots recipe

    Gentl and Hyers / Getty Images

    For a simple side to go alongside any poultry recipe, glazed carrots are a great choice. This glaze is created with a sugar and chicken stock reduction and can be seasoned with your favorite herbs, such as mint, tarragon, or parsley. Make sure not to add salt until the end since the ingredients concentrate as the glaze develops; adding salt early on will make the carrots too salty in the end.

  • 08 of 11

    Eggplant Ratatouille

    Ratatouille
    Smneedham / Getty Images

    Use up your chicken stock while you try your hand at some classic French cuisine. Ratatouille is a traditional dish featuring eggplant, tomato, and zucchini, ideal to make at the end of summer when the vegetables are bountiful. While it's often enjoyed as a side with lamb or poultry, it can become a meal of its own when served over rice or couscous.

    Continue to 9 of 11 below.
  • 09 of 11

    Wild Rice Stuffing

    Wild Rice Stuffing

    The Spruce / Laurel Randolph

    Chicken broth adds tons of extra flavor to grains like rice, and adds a delicious savory note to this wild rice stuffing. With all of the flavors of traditional stuffing, this dish swaps the bread for a blend of wild and white rice. Celery, onion, mushrooms, dried cranberries, and pecans all add delicious texture. Don't leave out the fresh sage and parsley.

  • 10 of 11

    Easy Quinoa Recipe

    Quinoa

    The Spruce

    Quinoa is a fantastic alternative to rice and other grains as it is highly nutritious. However, it needs a little help in the taste department. Using chicken stock as the cooking liquid infuses the gluten-free grain with a good dose of flavor. This recipe uses both white and red varieties and gets an extra boost from minced onion and a little butter. Serve it alongside chicken or fish for a memorable, high-protein meal.

  • 11 of 11

    Chicken Velouté Sauce

    Chicken Velouté

    The Spruce

    All you need to create one of the five mother sauces of classical French cuisine is chicken stock, clarified butter, and flour. Velouté (pronounced "vuh-loo-TAY") sauce really is that easy, and learning how to make it will make you look like a master chef. When finished with cream, butter, and lemon juice, this sauce becomes suprême sauce, which is considered a secondary mother sauce. It's a fabulous way to dress up any simple chicken dish.