Chicken Stock

If you have a habit of buying the whole Chicken, you can use the less meaty portions like neck, Ribs, Backbone and the tip of the wings to make your own Chicken stock. The benefits… No preservatives, No MSG (Mono Sodium Glutamate) or other artificial ingredients, you can control the amount of salt, more economical and above all this much more delicious than store bought ones. Collect the extra parts of the Chicken and store in the freezer and when it’s adequate, make the stock. Once made, you can freeze the stock and just thaw whenever you need. What else can you ask from the pieces that are normally neglected and  simply go to the garbage!!!

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

Method of Preparation

1. Put all the ingredients together in a pressure cooker and wait till one whistle.
2. Lower the flame to medium and let it cook slowly for 1 hour.
3. Switch off the flame and let it sit for 30 minutes.
4. Open and strain through a sieve. Press the solids gently. Don’t press too hard.
5. 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.

Enjoy...