Chicken Stock 101
How to make Chicken Stock, the base ingredient & a pillar of good soups
- 1 Carrot
- 1 Onion
- 2 tbsp Coriander stem chopped
- 3 inch Ginger 3 slices
- 6 Garlic
- 1 Bay leaf
- 1 tsp Black peppercorn
- 1 tsp Salt
- 250 gm Chicken bones
- 1 ltr Water
- 2 tsp Olive Oil
Do not peel any of the vegetables. Just wash it well and chop into big chunks.
Heat the oil in a pressure cooker and sear off the chicken bones for about 5-6 mins.
Then add the vegetables, herbs and spice and mix well
After a minute add water and salt and mix well. (when adding salt keep in mind that it is not to be served directly but to flavour another dish. So salt it accordingly)
Cover and let it pressure cook for 30-45 mins in low.
Let it cool completely, strain it and store in containers, preferably in a freezer so that it can be used for a longer duration.
Serving: 100mlSodium: 2379mgCalcium: 97mgVitamin C: 18mgVitamin A: 10191IUSugar: 8gFiber: 5gPotassium: 574mgCalories: 195kcalSaturated Fat: 1gFat: 9gProtein: 4gCarbohydrates: 29gIron: 1mg