Chicken Stock Recipe | How to make Chicken Stock by Food Fusion
Today’s recipe is Chicken Stock, which is the basis of many recipes and a must have in the kitchen. You can increase the flavor of rice, grains, vegetables, gravies, stews, soups by substituting chicken stock for water. #HappyCookingToYou
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Chicken Stock
Recipe in English:
Ingredients:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste
Directions:
• Wash chicken bones and vegetables thoroughly.
• In a large pot, add all ingredients and water.
• Bring it to boil and skim off any foam that appears.
• Let it Simmer For 2-4 Hours On Low Flame
• Strain Stock Through A Fine Sieve
• Save Chicken (If Any) For Later Use and discard the Solids.
• Soup stock is ready.
• Allow to cool for about half an hour, then refrigerate. Use within 4 days if refrigerated.
• Divide in small portions of 2- 4 cups and freeze them for 1-2 months.
Recipe in Urdu:
Ajza:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste
Directions:
1. Chicken aur sabzio ko ache tarhan dho lein
2. Pot mein tamam ajza aur pani shamil ker lein
3. Ubal anay tak paka lein aur jhag ko chamchay ki madad sa hatay jayein
4. Halki annch per 2-4 ghnaty kliya paka lein
5. Yakhni ko chaan lein
6. Chicken ko nikal lein aur baqi ajza ko phek dein
7. Yakhni tayyar hai,is ko thanda ker lein aur refrigerate ker lein.
Tips:
Use organic chicken and get extra bones of neck and back for the stock as they are rich in nutrients and flavor.
The amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.
