Whenever I cook a chicken I make stock from the leftovers. Once I've removed the fat from this I keep it in the fridge (or freeze it in flexible cupcake molds) and use it to stir fry vegetables with/add to sauces instead of oils... it really works. My current favourite use is a steak sauce made from mushrooms and onion fried with the stock, a teaspoon of balsamic vinegar, and a tablespoon of reduced fat greek yoghurt... it's great!
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I like to save money and my health on soups and stews that call for broth or stock. I usually half the amount of stock (for example, if it calls for 4 cups chicken stock, I use 2 cups), and use the remaining amounts in water. It doesn't effect the flavor, saves money, and its less sodium and calories!
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