Chicken Stock

Chicken stock is one of the kitchen essentials. Try and avoid instant stock whenever possible, because it tastes unnatural. Making home chicken stock is not as complicated as one might think. It is worth the efforts.

Buy chicken skeletons from supermarket. They are cheap. Wash them to remove blood. Boil them briefly once to remove further residue.

On the pot, put in onions, carrots and celery along with chicken skeleton. You may add one bouquet of spices including but not limited to Thymes. This is optional. Add salt. Bring them to boil and reduce heat to simmer for at least 45 minutes, but preferably 1.30 hours. Take out any residue on the surface.

Filter them with cotton cloth. You can store them in the freezer for as long as 2-3 months.

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