How Can I Salvage Bland Chicken Stock?

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
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published Nov 12, 2015
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Q: I made some bland chicken stock for a pet to try, to encourage him to drink more, but he didn’t end up liking it. I made the stock in a slow cooker and used a whole chicken, some carrots, sage, and basil, based on a recipe for pet broth that I found.

I couldn’t use onions or anything in the initial making, but since he won’t eat it I have 2.5 quarts of pretty bland stock. I used a quality organic chicken so I don’t want to just toss it if it’s still salvageable. How can I add flavor to my stock after the fact? Any ideas are welcome!

Sent by Carolyn

Editor: I’m glad you didn’t toss the stock because you can definitely still use it. While your stock might not have a robust flavor, it’s certainly more flavorful than water. Try using it to cook a batch a grains or as part of a braise. If you want to use it for soup, create a flavorful base by sautéing onion, garlic, and a generous pinch of your desired spice in olive oil until fragrant. Add the stock and let it simmer to pick up the flavors in the base.

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Kitchn readers, how would you make the most of a bland batch of chicken stock?

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