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Chicken Stock
| Main Ingredients | Chicken bones, Onion |
| Cuisine | Fusion |
| Course | Gravies, Sauces and Stocks |
| Prep Time | 11-15 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 200 grams chicken bones
- 1 medium onion, peeled
- 1 celery stalk
- 1 leek
- 6-7 black peppercorns
- 5-6 cloves
- 1 bay leaf
Method
- Chop onion, celery and leek roughly.
- Boil 4 cups of water in a deep non-stick pan. Add onion, celery, leek, peppercorns, cloves and bay leaf and mix.
- Add chicken bones, cover with a lid and continue to boil.
- Remove the lid, remove the scum which will come on the top. Simmer the stock for a minimum period of 20 minutes.
- Remove from heat, strain through a muslin cloth. Cool and store in a refrigerator till further use.
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