Sunday, November 10, 2013

Chicken Stock

Chicken stock is very useful for cooking. It can be used in almost any dish ranging from vegetable dishes to noodles or for making soup. However, it is very time consuming and I would strongly recommend you to cook this during the weekends when you have more time. Pre-packed chicken stock can be purchased very easily in supermarkets but these pre-packed chicken stocks can costs a lot more considering that many of these chicken stock are imported goods. So if you are a person who tends to do everything yourself, you should try this recipe. Note that, there is no hard and fast rule that you should follow my ingredients, feel free to add other ingredients as you like.

  • 3 -4 lbs chicken bones
  • onions, chopped
  • celery, chopped
  • carrot, chopped
  • 1 small leek, chopped
  • 1 garlic clove
  • 1 bay leaves or 1 bouquet garni
  • water
Cooking method:
  1. Boil the water in a large pot.
  2. Place the chicken and all the other ingredients in the pot.
  3. When the water is boiled, turn the heat to low and continue to boil for about 2 hours in low heat.
  4. Strain, cool, skim of the fat, use the stock or freeze.

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