Chicken stock is one of the most versatile kitchen essentials I use in my recipes. It is the base for most of my sauces, soups and gravies. It adds flavour and contains collagen which is good for our bones. It also freezes well, so feel free to make it in bulk and store like I do!
How to use chicken stock?
Chicken stock can be used in a variety of dishes. Add it to grains for that ‘umami’ flavour. It is an essential ingredient for all kinds of soups and sauces. Add it while cooking rice for biriyani, ghee rice, tomato rice and other flavoured rices. It is also a vital ingredient for all my chicken recipes like hariyali chicken, chicken vindaloo and chicken xacuti amongst others.
Take a look at the recipe video here!
Kitchen Essential – Chicken Stock
Wash and drain chicken bones.
Heat a stockpot on high flame. Pour oil and add chicken bones. Cook on high flame for 15-20 min, stirring occasionally until chicken is browned.
Now add salt and the rest of the ingredients.
Add water and bring it to a boil. Lower flame, cover and cook for 2.5-3 hours.
Strain and remove the bones and vegetables.
Cool and serve once again.
Store in a clean container in the fridge for upto a week or store in the freezer for upto 2 months.
Storage - Pour stock into ice trays and freeze. Add few cubes directly into the curry while preparing. If stock is stirred in large containers in the freezer. Thaw at room temperature for 10 minutes. Use a knife or fork to break chunks of frozen stock. Either thaw it at room temp. or heat in a pan or microwave to defrost quickly.