What’s a good recipe for using homemade chicken broth?

[solost]

@ParallelLines

ramen

Always a good way to use some stock, but wasn’t in a soup mood

@Tibby

You can’t go wrong with good ol’ Chicken Stew & Dumplings

@InternetLegend

Chicken and dumplings is my go-to

Good call, I have made and very much enjoyed that, but wasn’t in a chicken & dumplings mood either.

@Kimstu

Risotto?

Another good call, but I make risotto all the time too. I’m stuck in a gosh darn cooking rut.

@Kimstu

Or sauce veloute or sauce supreme?

Mother sauces to use in a meal, not the meal itself, but good sauce suggestions.

@Kimstu

Or go balls to the wall and do an aspic of eggs or asparagus or whatever.

Heh, I did make accidental aspic a few weeks ago that was pretty good…

Anyone still like / make aspic?

I made Chicken Piccata last night for a romantic VD dinner with Mrs. solost. In my version of Piccata I take homemade bone broth and reduce it to about 1/4 of its original volume to make the sauce. I had a little reduced broth left over, maybe less than a cup, so I put it in a container and refrigerated. When I make broth I don’t bother straining it too much, I just run it through a spaghetti strainer, so being reduced broth from the bottom of the pot, it had plenty of little chicken bits in it…

@pulykamell

Tortellini Al brodo

Again, not in a soup mood, but that sounds freakin’ delicious, and I will keep that recipe in mind for the future.

I ended up making chicken tikka masala, and it was outstanding, but I decided to use commercial stock and freeze my own. The recipe I was loosely going by called for just water. It seemed a waste to use my homemade stock. What do y’all think— when you make something that calls for stock but has a lot of other stuff going on, like a curry or a gumbo, if you have homemade stock on hand do you use it, or save it for something better suited to the stock?