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DISH NAME : CHICKEN STOCK
Preparation Time : 30 Minutes
Cooking Time : 50 Minutes
Description
Stock is a flavoured liquid preparation. Stock is the base for preparing soups and some sauces. vegetable stock is lighter than meat stock. mainly root vegetables are used in making stock. Addition of celery gives a good flavor when the stock is used for Chinese preparations.
Note
1) Add celery if the stock is being used for Chinese dishes.
| Quantity | Name |
|---|---|
| 1 Litre | Water |
| 500 Gm. | Chicken bones |
| 1 No. | Carrot,chopped |
| 1 No. | Onion chopped |
| 1 Stalk | Celery, chopped |
| 1 Inch | Ginger chopped |
| 4 Cloves | Garlic, crushed |
| 1 No. | Bayleaf |
| 8 No.s | Peppercorns |
Method
1) Heat a litre of water in a thick bottomed pan, and add chicken bones, carrot, onion, celery, ginger, garlic, bayleaf and peppercorns.
2) Allow to boil till the quantity reduces to half . Cool and strain through a muslin cloth or a very fine sieve. Stock is ready.