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Kitchen Essential – Chicken Stock

Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 3 hour Total Time: 3 hrs 10 mins
Servings 4
Ingredients
  • 1.5 kilograms Chicken bones
  • 1 stick Celery
  • 2 Medium Carrots ((Quartered))
  • 2 Medium Onions ((Quartered))
  • 1/2 bunch Parsley
  • 2 pieces Bay leaves
  • 2-2.5 liters Water
  • 1 teaspoon Salt
  • 2 tablespoons Olive oil
Instructions

  1. Wash and drain chicken bones.

  2. 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. 

  3. Now add salt and the rest of the ingredients. 

  4. Add water and bring it to a boil. Lower flame, cover and cook for 2.5-3 hours.

  5. Strain and remove the bones and vegetables.

  6. Cool and serve once again. 

  7. Store in a clean container in the fridge for upto a week or store in the freezer for upto 2 months. 

Note

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. 

Keywords: chicken stock, broth, chicken clear soup, natural collagen
Read it online: http://anniesgourmet.net/recipe/chicken-stock/