- Servings : NA
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This is a basic chicken stock that is used in curries, sauces and stews made with lamb. Every cuisine and recipe book have similar recipes in use. This is the one I have used over time with some added variations.
- Half a kilo of chicken carcass with some meat on them
- 1 medium onion coarsely chopped
- 2 celery ribs, coarsely chopped
- 6 spring onions (white part) roughly chopped
- 4 garlic cloves crushed
- 2 dried bay leaves
- 1 pinch of dried thyme
- 4 sprigs of flat leaf parsley (leaves and stems) roughly chopped
- 6 black peppercorns, slightly crushed
- Olive oil
- 1.5 liters of water
- 4 cloves
In a large vessel boil the chicken carcass with enough water so that the chicken is just immersed in it. Turn off the heat as soon as the water starts boiling. Drain the chicken and throw away this scum and water.
In a deep vessel add the chicken bones and all the other ingredients and bring it to boil and then simmer for about 20 minutes. Skim of the scum from the top if there is any. set aside to cool.
Strain the stock into a large bowl and refrigerate or use as required. Stock can be frozen in the freezer and used whenever required.
Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan
1. If the stock is required to be used in Indian cuisine then I add a tablespoon of coriander.