>>21866264
rice

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>>21866264

>>21866264
Every time I make chicken stock I do risotto with it at least once.

>>21866268
>>21866378
I'm actually making paella tonight.

>>21866382
Also a great choice. I know soup is an obvious choice but something where the broth is a larger flavor component really lets the stock shine if you made it herby.

>>21866264
Invite your mother over and brothmog her.

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>>21866387
I still can't get the bottom to work right. The rice just gets gummy.

>>21866652
I'm just guessing but the rice might be gummy because the pot you're using is so deep. I think paella is made in shallow pans to prevent that.

>>21866264
ramen (real)
paella

>>21866655
It turned out nicely actually. You’re probably right about pan depth, but I like to cook things I can divide into four portions easily.

Next will probably be a Gumbo, a Jambalaya, Coq au vin, Cassoulet, maybe reduce one container down with some beef trimming into demiglace.

>>21866264
Risotto plus literally anything with chicken.

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>>21866264
Make with chicken instead of beef plus your stock for the liquid.

>1lg onion diced
>1 bunch celery diced
>2-4tblsp good fat (bacon fat, tallow, olive oil)
>1tsp salt
>cook until onions begin to go translucent
>add 2lbs 80/20 ground beef
>1tsp salt
>cook until browned breaking up clumps
>28oz can diced tomatoes+juice
>6cups of liquid(beef stock, water etc)
>2 bay leaves
>2cups sorted and rinsed lentils
>1cup-ish of frozen peas and carrots
>2tsp salt
>any other seasonings you want to add(I use a custom blend based off the nashville hot chicken seasoning)
>bring to a boil, reduce heat and simmer for 35-40mins
>get bay leaves out
>run 2 cups of the soup through a blender and put back in pot to thicken soup
>*sometimes I chop up a bunch of fresh spinach and toss it in to wilt right at the end*
>serve with a fat scoop of pico de gallo and maybe some crumbled queso fresco

>>21866264
>>21866382
>I don't know what to make with it
>I'm making paella
so you did know you lying fuck

>>21866264
Defrosted chicken stock.

I use it to cook rice. Can be good for ramen too. Other than that I keep it as stock. I keep all of the bones and stuff from beef/pork ribs and chickens and try to make broth a couple of times a year, usually when the freezer is too full of bones and jars of tallow.

>>21869063
I'm allergic to peas and lentils.

>>21869405
It's 6+ qts of stock. I want to do something different with each one.

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>>21866264
For me, its jars

>>21872279
You freeze a lot of liquid in glass jars, anon?

>>21866264
Chicken and dumplings