Ingredients
Units
Scale
- Chicken Bones: 6-7 pieces (I have separated bones while preparing Stew and used)
- Chicken Chunks: 2-3 Pieces
- Carrot: 1
- Onion: 1
- French bean: 1-2 (optional)
- Potato: 1 (optional)
- Raw Papaya: 2 pieces (optional)
- Green capsicum: 1-2 pieces (optional)
- Garlic: 4-5 cloves
- Bay Leaf: 1
- Clove: 3-4 (Optional)
- Black Peppercorn: 8-10
- Cinnamon Stick: 1”
- Vinegar: 1 Tbsp.
- Salt: 1 Tbsp.
- Refrigerated Water: 8-10 cups
Instructions
- Wash Chicken bones along with the chunks and veggies thoroughly before cooking.
- Roughly chop veggies.
- Now take all the vegies, Chicken bones and Chunks and spices except salt in a deep bottom pan. I have used my pressure cooker for this step.
- Add around 2 litre cold water from refrigerator to the Pan.
- Cook in high flame for till you see bubble coming from the stock and then start cooking in low flame for 3 hours with a lid on.
- Add little water in between to adjust the water level.
- Switch the flame off after 3 hours of cooking and remain the stock as it is with the solids for 1 more hour.
- Strain the stock from the boiled solids using a strainer.
- Transfer chicken Stock in a jar and cool it in refrigerator.
- Discard fat from the upper-side of the liquid if appeared.
- This Stock can be stored in Refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
