I am presenting a true method for making great homemade chicken stock. It is very easy to make and is very much time-consuming. I can guarantee to beat store buying stocks. Don’t let anyone tell you otherwise.
I am presenting a true method for making great homemade chicken stock. It is very easy to make and is very much time-consuming.
- 2.20 lbs (1 kg) Chicken
- 4 teaspoon White vinegar
- 1 Onion chopped
- 1 teaspoon Garlic chopped
- 1 teaspoon Ginger chopped
- 2 Green chilies or jalapeno chopped
- 2 tablespoon Butter
- 1 teaspoon Black pepper
- 4 Green cardamoms
- 4 to 5 Cloves
- 1 inch of Cinnamon sticks
- 2 cups Coconut milk
- 8 to 10 Curry leaves optional
- 2 teaspoon Olive / white oil
- Salt to taste
Boil the chicken in a pressure cooker along with white vinegar, salt, and water.
Keep aside after 2 whistles.
Now heat 3 teaspoons of oil in a pan.
Sauté the onion, garlic, ginger and green chilies until the onion turns transparent.
Lightly pound the cardamom, cloves, and cinnamon.
Then add the spices to the sautéed onions.
Add the boiled chicken to the onion along with the coconut milk.
Cook well till the chicken is tender.
Then add a heap of butter and sprinkle black pepper on it.
It’s a light, quick and mouth soothing strew absolutely perfect for winter nights. It has a dwell workout, often seldom or with a piece of toast. You can use this chicken stock as an ingredient in any other linked dishes.