Chicken Stock

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103 Ratings
28 Reviews
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Recipe By Vahchef
140 m
4 servings
234 Cals

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Chicken Stock Recipe, Sabji, How To Make Chicken Stock Recipe

Name: Chicken Stock
Prep time: 20 min
Cook time: 120 min
Total time: 120 min
Yield: 4

To be used in many Indo Chinese Dishes and many sauces for an oriental taste.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Chicken Stock

(103 ratings)

28 reviews so far

Prep time
20 mins

Cook time
120 mins

Total time
140 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : November 02, 2018

Ingredients used in Chicken Stock
• Chicken bone full - 1 number.
• Pepper corns - 1 tea spoon.
• Water - as required.
• Coriander stems - 1 bunch.
• Coriander seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• All type of vegetables - 1 number.
• Garlic cloves - 5 numbers.
• Green chilies - 2 numbers.
• Star anise - 4 numbers.
• Black cardamom - 4 numbers.
• Cinnamon stick - 4 numbers.
• Maize - 2 numbers.
• Cloves - 4 numbers.
• Green cardamom - 8 numbers.
• Cumin seeds - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Bay leaf - 4 numbers.
• Curry leaves - 2 springs.
Method:
In a big bowl add water add all the dry garam masalas, pepper, coriander seeds, cumin seeds. All kinds of vegetables, green chilies, garlic cloves, chicken bones and boil for 2hours. After 2 hours chicken stock is ready.

silkysmita1980 Posted on Thu May 22 2008

this is a lovely stock...i make mine almost in the similar manner and add bay leaves,cloves,garlic cloves,leek and ginger and a few other spices but never used so many different types of vegetables.i will try this for sure next time.

Reply 0 - Replies

WERTY123 Posted on Fri Dec 05 2008

if you cook a lot. its a good way of using leftover's instead of throwing them away . but if you cook once and a while, its better to use stock cubes or powder. But the taste cannot compare with freshly made stock.....

rasandik99 Posted on Thu Sep 03 2009

A great recipe , but i would hate to throw away all the vegs and spices , we can make pav bhaji with the vegs after separating the chicken bones. But taking out the bones is a messy job. any alternatives ?

DottoreJojo Posted on Tue Nov 03 2009

"Try to do it on the chopping board don't do it like this... some onions you can use... like whatever." This guy is too funny.

William Ross Posted on Sun Dec 13 2009

The only reason to make stock is if you have free stuff, like chicken bones, carrot tops, celery bottoms, etc, that you would normally throw out; Otherwise, just use the ingredients in the recipe.