Let's face it: Rice and other starchy sides get most of their flavor from what you put in them. Give your side dishes a head start by infusing them with flavor as they are cooking. Rice, couscous and even potatoes benefit from being cooked in chicken stock. It adds a delicate flavor that goes well with most main courses and in almost any casserole. Beware the salt, however. Don't add salt to the stock when you begin cooking. Just taste at the end of the cooking time and adjust the flavor with added salt and pepper if necessary.
Rather than using all cream and milk in dairy-based soups, substitute about 1/3 of the dairy with chicken stock. The stock won't dilute the flavor of the finished soup, but it will cut calories and fat. For example, one cup of skim milk has 90 calories, but one cup of chicken stock adds only a skinny 12 calories.
Beans are a healthy way to add important fiber and protein to your diet. They are least expensive when purchased dried, but they require soaking to rehydrate them. By using chicken stock as all or part of the soaking liquid, the bland legumes are tender and flavorful by the time you put them on the table.
Makes 8 servings
If you're ready to give creative cooking with chicken stock a try, this easy recipe from Knorr has a rich flavor and few calories.
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