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Chicken Stock 

Ingredients 

  • 1 small chicken - about 700-800 gm. 
  • 1 large onion - skinned and quartered 
  • 1 large carrot - peeled and cut in 3 cm. pieces 
  • 2 sticks celery - chopped 
  • 1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves, 2 black cardamoms tied loosely in muslin cloth) 
  • 2 bay leaves 
  • 1/2 tsp. salt 
  • 10 cups water 
Method 
  • Scald the feet of the chicken in boiling water for 10 minutes.
  • Drain and place all the ingredients in pressure cooker and cover with salted water.
  • Bring to pressure, reduce the heat and cook for 15 minutes.
  • Cool and lift out the chicken.
  • Remove carcass, wings and neck and put these back into pressure cooker. 
  • Lift off the meat from the bones and add these also. 
  • Place pressure cooker back on fire and bring to pressure. 
  • Reduce heat and cook for 20 minutes. 
  • Cool and strain through muslin. 
  • Remove any fat from the surface by drawing absorbent paper over it.
Chicken dishes
   
 
 
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