Chicken Stock Recipe | How to make Chicken Stock by Food Fusion

Chicken stock is used in many recipes so we thought that we would tell you how to make a quick, easy and fresh chicken stock. You will see this being used in many of our upcoming recipes.



CHICKEN STOCK

CHICKEN BONES (NECK & BACK PREFERRED)
ONION (PYAZ) 1
GAJAR (CARROT) 1
LEHSAN (GARLIC) ½ BULB
CORIANDER / PARSLEY OR ANY HERBS OF YOUR CHOICE HANDFUL
KALI MIRCH (BLACK PEPPER) 10-15
PANI (WATER) 2 LITER
NAMAK (SALT) TO TASTE

TIPS:
ALLOW TO COOL FOR ABOUT HALF AN HOUR, THEN REFRIGERATE.
USE WITHIN 4 DAYS IF REFRIGERATED.
DIVIDE IN SMALL PORTIONS OF 2- 4 CUPS AND FREEZE THEM FOR 1-2 MONTHS.
USE ORGANIC CHICKEN AND GET EXTRA BONES OF NECK AND BACK FOR THE STOCK AS THEY ARE RICH IN NUTRIENTS AND FLAVOR.
THE AMOUNT AND KINDS OF VEGETABLES GIVEN ABOVE ARE JUST A GUIDELINE. USE WHAT YOU HAVE AND YOUR STOCK WILL STILL BE GREAT.

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  Cooking