Ingredients Yields around 4 Cups
- Chopped Chicken bones…........3 cups or more (Use neck, end of the wings, backbones, ribs etc :-)
- Red Onion Chopped roughly…1 Small (Wash and use the skin too as it gives a nice color to the stock)
- Carrot chopped roughly……….1 medium (Don’t peel. Just wash)
- Celery chopped roughly……….1 stalk
- Beans chopped roughly…….....5-8
- Garlic large………………………..4-6 (Cut each into two)
- Crushed black pepper………...1/2 Teaspoon or as per your taste (use less if you are using powder)
- Water………………………………..4 ½ Cups
- Salt as per taste
- Put all the ingredients together in a pressure cooker and wait till one whistle.
- Lower the flame to medium and let it cook slowly for 1 hour.
- Switch off the flame and let it sit for 30 minutes.
- Open and strain through a sieve. Press the solids gently. Don’t press too hard.
- Discard the solids and use the liquid soon or keep in the refrigerator for up to 4 days or keep in the freezer for at least 2 months.
1 comments:
hey Iam just seeing this post... that was an informative one...Thanks Ash for this,
Sojo
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