Ingredients :
250gm chicken
500ml water
1 bay leaf
3 crushed pepper corn
¼tsp salt
1tsp celery stem (chopped)
Method :
Take 500 ml water in a thick-bottomed vessel & bring to a boil. Add all the above & boil for 15 to 20 minutes. Remove any scum that rises to the surface. Reduce heat & then partially cover the vessel & simmer for 10 to 15 minutes. Remove from heat, strain, & keep liquid aside to cool. If there is any fat floating on the surface, remove it. The same recipe can be used for other meat or seafood stocks by substituting the chicken.
250gm chicken
500ml water
1 bay leaf
3 crushed pepper corn
¼tsp salt
1tsp celery stem (chopped)
Method :
Take 500 ml water in a thick-bottomed vessel & bring to a boil. Add all the above & boil for 15 to 20 minutes. Remove any scum that rises to the surface. Reduce heat & then partially cover the vessel & simmer for 10 to 15 minutes. Remove from heat, strain, & keep liquid aside to cool. If there is any fat floating on the surface, remove it. The same recipe can be used for other meat or seafood stocks by substituting the chicken.
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