Chicken stock is a staple for any kitchen. Whether you use it to make soups , stews or sauces, this makes an important ingredient. The best part is you can make it all by yourself and store it for future use. How nice is that. Instead of buying from the store, making your own is fun as well as healthy. Here’s how you can make it.
1 whole chicken ( along with the bones, cut into pieces)
2 onions, chopped
2 carrots , chopped
2 medium leeks, chopped
1 tbsp whole black pepper
1 tsp fennel seeds
1 bay leaf
2 tbsp chopped parsley
Salt as required
Water as needed
Take a large pot and add all the ingredients. Add enough water to cover the whole ingredients in the pot above 3 inches from the ingredients. Bring to a boil.
Now reduce the heat to simmer and cook for about 2 – 3 hours. Add water if the chicken starts getting visible due to reduction of water. Skim off any foam that forms on the surface from time to time.
Strain the ingredients for the stock. Allow it to cool completely before storing it.
Chicken stock can be stored in the refrigerator for about 5 days and in the freezer for up to 6 months.