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Chicken Stock
By : Method
- Combine all the ingredients and simmer till the chicken is cooked. Stain and leave to cool.
- Refrigerate for 3-4 hours and remove and discard the fat that solidifies on the surface. (Use the chicken meat in soup or other recipe.)
Ingredients:
chicken joints - � kg
onion - 1, chopped
carrot - 1, sliced
celery - 1 stalk, with leaves, chopped
parsley - few sprigs
bay leaf - 1
thyme (if available) - 2 sprigs
water - 1 � ltr
salt - � tsp
black pepper corns - � tsp
chicken joints - � kg
onion - 1, chopped
carrot - 1, sliced
celery - 1 stalk, with leaves, chopped
parsley - few sprigs
bay leaf - 1
thyme (if available) - 2 sprigs
water - 1 � ltr
salt - � tsp
black pepper corns - � tsp
RECIPES BY CHANDRI BHAT
