Servings : 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
- 1 small onion, peeled and roughly chopped
- 1 tomato, roughly chopped
- 1 carrot, roughly chopped
- 1 green chilli, roughly chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1 tsp whole black pepper
- 1/2 bunch fresh coriander or parsley, preferably the stems
- 3 litres water
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.