For 4 cups of chicken stock.
INGREDIENTS
Use left over bones of one chicken( you can use the flesh for bone less chicken dishes)
Water - 4 and half cups
Chicken (left over bones, neck, heart, wings etc) - of 1 chicken
Chopped onions - 1 small one
Chopped carrot - 1 small size
Celery - 1 stalk (cut in to elongated pieces)
Chopped giger - 1/2 tsp
Salt - 1 tsp
Crushed pepper - 1/2 tsp
Refined oil - 1 and 1/2 tbsp
HOW TO PREPARE
In a pressure cooker add all the ingredients except oil and wait for boiling in a high flame.
When it starts to boiling, remove the foam that comes to the surface.
Then add oil and cover the pressure cooker and put the weight.
Put the flame on its high and wait for one whistle.
Then cook for 15 minutes in a low flame.
Allow to cool itself.
When it cools well, strain it.
Your chicken stock is ready.
INGREDIENTS
Use left over bones of one chicken( you can use the flesh for bone less chicken dishes)
Water - 4 and half cups
Chicken (left over bones, neck, heart, wings etc) - of 1 chicken
Chopped onions - 1 small one
Chopped carrot - 1 small size
Celery - 1 stalk (cut in to elongated pieces)
Chopped giger - 1/2 tsp
Salt - 1 tsp
Crushed pepper - 1/2 tsp
Refined oil - 1 and 1/2 tbsp
HOW TO PREPARE
In a pressure cooker add all the ingredients except oil and wait for boiling in a high flame.
When it starts to boiling, remove the foam that comes to the surface.
Then add oil and cover the pressure cooker and put the weight.
Put the flame on its high and wait for one whistle.
Then cook for 15 minutes in a low flame.
Allow to cool itself.
When it cools well, strain it.
Your chicken stock is ready.
No comments:
Post a Comment