>My geriatric dog is on a special diet that requires that I
>boil a couple of chickens weekly for her. I save the stock,
>of course, and she uses some of that up as well (for one thing,
>I make her oatmeal for breakfast, using stock instead of water).
>
>Despite this, I'm piling up brick after brick of frozen chicken
>stock in my freezer. I've got two chickens on the stove now,
>and much more than enough stock for months to come, but I don't
>want to start throwing it out.
>
>Any ideas on how to use it?
>
>--
>Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
>================================================= =======================
>"How can any culture that has more lawyers
>than butchers call itself a civilization?" - Alton Brown
>
Your dog is lucky to have such an owner.

I would call too much stock an embarrassment of riches, as I don't often have
stock around. Have you considered really reducing it? Then you would have a
rich, concentrated liquid that would add lots of flavor to other dishes or
sauces. Some like to use stock instead of water for cooking rice or potatoes
so fat doesn't need to be used for increased flavor. I suppose it might be
good as the liquid used in steaming vegetables, too. I would make a nice pot
of rich egg drop soup like my old favorite Chinese place used to - I think they
used reduced stock instead of adding cornstarch to get such good flavor.
rharps.com