Chicken Stock

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Makes approximately 2 litres

Stock is the foundation to many stews, curries, rice dishes, soups, etc. There isn't a more flavourful stock than one that is home-made. I often prepare a large batch and freeze the stock to use in various dishes as needed. Here is how I prepare my chicken stock.

500 gm
chicken backbones, or any bony cuts of chicken
small onion, peeled and roughly chopped
tomato, roughly chopped
carrot, roughly chopped
green chilli, roughly chopped
1 tsp
garlic paste
1 tsp
ginger paste
1 tsp
1 tsp
cumin seeds
1 tsp
coriander seeds
cinnamon stick
1 tsp
whole black pepper
1/2 bunch
fresh coriander or parsley, preferably the stems
3 litres

The best thing about making stock is that you can add in just about any veggies that you have on hand and any spices that you like. So feel free to modify according to what ingredients are accessible to you at the time.  

Put all the ingredients in a large pot. Bring to a simmer over medium heat. Skim off any foam that rises to the surface. Then turn the heat down to low, cover the pot and allow it to continue simmering gently for up to 2 hours.

Strain away and discard all the solids from the stock. Allow the stock to cool down before freezing or use as needed.