The recipe below shows you how to prepare Chicken Stock. You can use this Chicken Stock to prepare soups or also in your chicken dishes or pulaos to make them more flavourful.
Yield: 1.5 litres
Prep. Time: 5 Min.
Cooking Time: 1 ½ hour (passive)
- Chicken Soup Bones – 1 kg.
- Carrot – 1
- Onion – 1
- Black Pepper Corns – 1 tsp.
- Garlic – 1 pod
- Celery – 1 stalk
- Salt – 1 tbsp.
Step 1: Peel the carrot and onion. Cut the carrot, onion, garlic and celery roughly.
Step 2: Wash the chicken soup bones and take them in a heavy bottomed pot / pan. Add all the other ingredients to it and 2 litres of water and place on high heat.
Step 3: When the broth starts boiling, lower the heat and remove any scum that has formed on top.
Step 4: Continue to simmer the broth for 1 ½ hours whilst removing the scum that forms on top numerous times in between.
Step 5: Finally, strain and cool and keep in the refrigerator for further use (remember to bring the stock to room temperature or make it warm for using in your dishes).