Place the chicken carcasses, garlic, vegetables, herbs in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
250 gms Chicken Bones
02 Litres Water
1/4 Onion (with Skin)
1 inch Cinnamon Stick
01 Garlic Clove
10 gms Ginger
Chicken Stock – Cooking Instructions
1) To Prepare Chicken Stock, Add all the ingredients Chicken Bones, Water, Carrot, Onion, Cinnamon, Cloves, Garlic and Ginger and simmer at a low flame for 45 minutes, while the water evaporates you may also replenish the cooking pot by adding around 25% more water.
2) Filter the Chicken Stock and discard and throw the other ingredients, you can now store within an air tight container preferably a glass jar, for 1-2 weeks in a refrigerator, you can also make ice-cubes of this Chicken stock and use it as required when you prepare soups / curries learn how to make chicken soup.
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