Chicken Stock
A very flavorful base for soups, stews, and other meat-based preparations
Servings 1 litre roughly
Ingredients
- 300 g Chicken pieces
- 1 Onion sliced
- 1 carrot
- 3 cloves garlic
- 1 " piece ginger
- 1 tsp vinegar
- 12 curry leaves
- 2-3 sprigs coriander leaves
- 2-3 sprigs parsley
- 6 cups water
- salt a bit
Spices
- 1 tsp whole pepper
- 1/2 tsp cumin
- 1 tsp coriander seeds
- a pinch fennel seeds
- 1 " piece cinnamon
- 3 cloves
- 2 cardamom
- 1 bay leaf
Instructions
- Wash the chicken, collect the ingredients needed for the recipe and chop the veggies and herbs
- In a Pressure cooker, dry fry the spices for a few minutes till a nice smell emanates. Lightly crush them using the stone of the motor and pestle.
- Add the chicken pieces, and saute till the flesh turns color and starts sticking to the bottom of the pan.
- Now add the water, scraping the bottom of the pan for the stuck brown bits.
- Once it starts boiling, add the sliced onion, carrot, crushed ginger and garlic, vinegar, and salt. Pressure cook for three whistles and turn off the stove.
- Wait for the pressure to naturally release, then open the lid and add the roughly chopped curry leaves, coriander leaves, and parsley. Close it again and let it be for at least 15 minutes.
- Strain the contents, by pressing down the strainer with a ladle, so that the maximum flavor is extracted.
- Use it immediately or cool down and store. It holds well in the refrigerator for about a week, and in the freezer for more than 6 months.