Chicken Stock Recipe


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Chicken Stock Recipe
Chicken Stock is an essential ingredient for many food. It is the fundamental ingredient of various soups and Chinese food. It bears a great role in standard cooking of Hotels and Restaurants throughout the world. They prepare this important ingredient themselves. Now see how and what ingredients this Chicken Stock can be prepared at home easily.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Taking the chicken in a pot add Celery, Carrot, Onion, Ginger, Garlic and Salt asper need. Main ingredient of stock is chicken and vegetables can be taken asper choice on the basis of liking flavor. About one and a half litre stock can be prepared from a chicken weighing 1kg. So such a quantity of water to be added that after heating one or one and a half an hour a residual stock about one or one and a half kg can be had.
  2. At first stage the flame level is to keep high till water starts boiling. Then it is to minimise to medium level. Dirty foam localized at the upper surface of the chicken stock is to be removed away by a spoon or a strainer. The ranges at so far dirt cleansing done ensures the stock to be clear up to that extent.
  3. Heat the chicken for an hour at medium flame in this way. After an hour put out the flame and let the chicken to be cool. After cooling take away the chicken out of the stock and strain it. This chicken can either be used for preparing soup excluding bones or making curry with different vegetables too.
  4. Chicken stock prepared in this way remains fresh for 3 to 4 days if stored in refrigerator. But to keep the stock fresh for an year of time it is to make frozen in small lid tightened tiffin boxes conveniently allocated asper required quantities and store in deep fridge for future use when needs by defrosting.
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