Chicken Stock Chicken stock used as a base for many gravies and soups. By Sanjeev Kapoor 13 Aug 2019 in Recipes Course New Update Main Ingredients Chicken bones, Onions Cuisine French Course Gravies, Sauces and Stocks Prep Time 11-15 minutes Cook time 1.30-2 hour Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Chicken Stock 200 grams Chicken bones 1 medium Onions quartered 1 medium Carrot roughly chopped 2-3 stalks Fresh parsley roughly chopped 1 stalk Celery roughly chopped 1 Leek roughly chopped 6-7 Black peppercorns 5-6 Cloves 1 Bay leaf Method Wash and clean bones, remove any excess fat. Heat sufficient water in a pan and put the bones in it and boil for five minutes. Drain and remove the bones. Put blanched bones, onion, carrot, celery, parsley, leek, leek leaves, peppercorns, cloves and bayleaf in a stockpot or deep pan with ten cups of water and heat. Bring the stock to a boil, remove any scum, which comes on the top and replace it with more cold water. Simmer the stock for a minimum period of one hour. Remove from heat, strain, cool and store in a refrigerator till further use. Nutrition Info Calories 339 Carbohydrates 26.7 Protein 54.5 Fat 1.6 Other Fiber 8.3 gm #Chicken bones #Cloves #Onions Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article