Chicken Stock

Chicken stock is a nutritious, flavorful, aromatic liquid made of chicken bones cooked for long duration on simmer heat. It is used as a base for soups, stews, sauces and gravies. It tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. It is a very useful ingredient that brings extra flavor to the recipe.

Prep time – 10 mins

Cooking time – 3 hrs

Level – easy

Ingredients

1. Chicken carcass (raw,without fat and flesh) –  2 no
2. Garlic cloves – 5 no
3. Bay leaf – 2 nos
4. Onion – 2 no
5. Celery stalk – 1 cup
6. Leek – 1 cup
7. Carrot – 1 cup
8. Black pepper – 5-6 nos

Method

1. Wash the chicken bones properly 2- 3 times. 
2. Heat water in a stock pan. Add chicken bones. Give a boil and throw the water.
3. Keep separately the chicken bones. It helps to remove the impurities from the bone.
4. Roughly chop the onion, carrot , leek and celery. 
5. In a large stock pot over medium-high heat, place the prepared chicken carcass onion, bay leaf,garlic,carrots,leeks,celery,salt,pepper,and enough water to completely cover the chicken carcass.
6. Don’t cover the pot. Simmer the heat.
7. The longer you have to let the stock simmer, the richer and more nutritious it will become.  
8. After cooking, remove the pot from the heat. Cook it for at least 2-3 hours.  
9. Remove and discard the chicken bones, vegetables. 
10. Strain the remaining liquid to remove smaller particles in the stock (pour the liquid through a fine mesh sieve placed over a large pot). 
11. The stock becomes jelly-like when it’s chilled. It will return to its normal liquid state once it warms up.