Chicken Stock

Name: Chicken Stock
Yield: Makes 3¼ cups (650 ml)
Cuisine: Indian
Ingredients: 6 or 7 whole black peppercorns; 1 leek with top, roughly chopped (optional); 1 bay leaf; 5 or 6 whole cloves; 1 medium carrot, roughly chopped; 1 medium red onion, quartered; 1 rib celery, roughly chopped; 2 or 3 sprigs fresh parsley, roughly chopped; 7 ounces (200 grams) chicken bones, such as wing tips, neck, or other bones

Preparation info

Makes
3¼ cups

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Ingredients

7 ounces (200 grams) chicken bones, such as wing tips, neck, or other bones
1 medium red onion, quartered

Asia
India
Stock
Gluten-free

Method

Remove any excess fat from the bones.
Place a nonstick saucepan over high heat and add 2 cups (400 ml) water. Add the bones and boil for 5 minutes. Drain off the water.