Basic Chicken Stock
Ingredients
1. 1 medium sized chicken
2. 6 peppercorns
3. 2 pieces of leek, cut in 1 inch lengths
4. 2 coarsely chopped carrots
5. 1 large onion, halved
6. 2 sticks of celery, chopped
7. 1 garlic bulb, crushed
8. 2 stalks of celery
Instructions
1. Clean the chicken and remove the internal organs and the skins.
2. Boil 3 litres of water in a big pot and allow all the ingredients to simmer, on a slow fire, in it. Skim off the scum and oil that appear on the surface.
3. Add an appropriate amount of salt and allow the mixture to boil for one and a half hours.
4. Filter the stock through a fine sieve and leave it to cool. The chicken stock can be stored in a fridge and whenever it's required in a recipe, simply retrieve it and reheat it before using.
I hope this little recipe will serve useful for you and whenever you need chicken stock in Malaysian recipes, you will always have some chicken stock in stock!
Ingredients
1. 1 medium sized chicken
2. 6 peppercorns
3. 2 pieces of leek, cut in 1 inch lengths
4. 2 coarsely chopped carrots
5. 1 large onion, halved
6. 2 sticks of celery, chopped
7. 1 garlic bulb, crushed
8. 2 stalks of celery
Instructions
1. Clean the chicken and remove the internal organs and the skins.
2. Boil 3 litres of water in a big pot and allow all the ingredients to simmer, on a slow fire, in it. Skim off the scum and oil that appear on the surface.
3. Add an appropriate amount of salt and allow the mixture to boil for one and a half hours.
4. Filter the stock through a fine sieve and leave it to cool. The chicken stock can be stored in a fridge and whenever it's required in a recipe, simply retrieve it and reheat it before using.
I hope this little recipe will serve useful for you and whenever you need chicken stock in Malaysian recipes, you will always have some chicken stock in stock!
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