The Best Chicken Stock For All Purpose
This chicken stock is super easy to make, but it has the most neutral tasty stock that you can use for many things. You will only taste the savoury and goodness of the poultry in the broth.
Servings: 2 .25 litre
Ingredients
- 1 kg/ 2.2 lbs/ 35.24 oz chicken drumsticks/ or thighs.
- 2- inch ginger sliced.
- 6 cloves garlic sliced.
- 4 spring onions sliced.
- 10 cups/ 2.5 litre/ 59.17fl.oz water.
Instructions
- Boil about 2.5 litres of water. Once it reaches boiling point, put the chicken drumsticks (or thighs), ginger, garlic and spring onions in it. Cook until the water reboils.
- When the water reboils, let it cook for about 2 minutes or until the chicken pieces turn opaque. And you can see scum, and froth, from the poultry floating on the surface. Skim off these impurities and discard them until you see the water clear again.
- Continue cooking and simmering the stock for at least an hour and a half, preferably for 2 hours. You will see the water will turn cloudy.
- Take the chicken pieces, ginger, garlic and spring onions out of the soup.
- And strain the soup into a clear container. Set aside.
Notes
- You can always use the whole baby chicken and cut it into pieces. Make sure you clean, wash and rinse the poultry before cooking.
- Keep an eye on the water when it starts boiling, and don’t skip skimming off the impurities that float on the surface. Although it can disappear if you leave it, the flavour quality of your chicken stock will be much better if you discard them.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 1g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 159mg | Sodium: 291mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.