One Redditor suggests using the stock to make gravy, which can then be paired with just about anything. "Gravy for pouring over meat. Gravy in chicken pot pie. Rice cooked in broth (you will never go back to water!)," writes the user, adding, "Quinoa cooked in broth. (The nice thing about rice/quinoa is you can use up smaller bits of broth, and just use water for the rest of the amount you need.)" We have to agree: The better the stock base is, the more savory and delicious your gravy will be.
If you have leftover gravy or stock, you can pour it into an ice tray to make stock cubes, says another user. "Freeze them in a tray or shallow pan, then into a [Ziplock bag] in the freezer to have little bursts of culinary gold for a couple months (up to 2 years if you can vacuum seal the bag)." Genius!
Recipe: All Recipes
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