Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, July 16, 2010

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.


    sojo said...

    hey Iam just seeing this post... that was an informative one...Thanks Ash for this,

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