Chicken Broth & Chicken Stock: (Totally Indian Way)Chicken Clear Soup. Chicken Broth. Chicken Stock.
What is the difference between chicken broth and chicken stock? Do you'll know! Not that two are entirely different. Broth and Stock call for the same vegetables, spices and herbs...just the simmering time is less and more respectively. This is one of my kitchen essentials. Its not that hard to make at home. Better than the store bought one, believe me. Absolutely no MSG, heavy salt or any form of preservatives added.
As the rainy season is already here...I was looking for chicken broth in the fridge and thought, have I blogged about it! I was scrolling through my blog up and down to find the recipe...oh it appears I didn't post it at all! I took this picture almost 3 years before and totally forgot. Well, the picture may look dull and unpleasant, but recipe was a grand success. Here you go...
Ingredients:
One whole hen (I used Cornish hen tho')
Carrots 4 chopped
Beans/ Cabbage can be used (but I don't prefer them)
Celery 4-6 stems with leaves
Onions 2
Ginger 4" chopped
Garlic 1/2 head, peeled & chopped
Tomato 1 (optional)
Salt
Turmeric (pinch)
Bay leaves 4
Peppercorns 4 spoons
Cumin 4 spoons
Coriander seeds 4 spoons
Cilantro 1/2 bunch (if yours is mostly Indian food)
Parsley 1/2 bunch (if yous is mostly International food like Italian, American)
Jalapenos 4
Wild rice 1 fistful
Chicken Broth:
Simmer everything together for 15-20 minutes. And decant the broth and store in the fridge for later use.
It can be invariably used for you pilaf, biriyani, korma, stew, soup etc.
Chicken Stock:
Continue boiling for at least 4-6 hours. Hmmm, remove the vegetables in between...probably at the end of first hour, as they tend to loose their aroma and shape.
Stock is bit rich and dense in my opinion makes great addition to the thick gravies, sauces and I also sneak them in stir-fries.
