With winters in full flow, viruses are creeping up all over the place. Most of the time, all you need is something hot to drink + a nice cozy blanket, so that you can just fold yourself over your couch and not move around for anything! Hehe… Even though I prefer winters to summers over here, I hate the laziness that comes in along with this climate. The days are shorter and even if you plan out to sleep fast, somehow when the alarm rings in the morning, even 8 hours of sleep does not feel enough. I am trying to increase our dependence on soups and salads more this time. Just like I mentioned before, HD and B are totally fine with it, though the kids are not liking it. And I can’t expect them to like it – after all, they are my kids! 😉
Coming to the point, actually speaking there is no need to make chicken stock when you get stock cubes at very reasonable prices and even packaged chicken stock as such. But if you consider the preservatives that go into it, then I guess the best option is to make you own and stock it in the fridge. I never knew I could get chicken carcasses, till I saw it in the fresh frozen section in the supermarket chain close-by. I immediately picked it up and cooked up some chicken stock by referring to all resources I can. 🙂 First of all, the aroma of the spices is amazing. Not only that, there is nothing going into it, which can spoil your health, and also you get to control the salt in it! Aren’t they all advantages? 🙂 I just finished off this batch by using them up in soups and hoping to make another batch again. The stock stays good for two weeks in the fridge – provided that you store them in sterilized glass bottles and do not allow any fluid to touch it, though I haven’t tried freezing them up. I have read that frozen stock stays good for 2 months, though I can’t guarantee it. Another thing you could do, is to take out whatever chicken is on the carcasses and use it in a salad or soup! Sounds good, right? 🙂 Off to the recipe…
- 1 kg chicken carcasses
- 1.5 ltr water
- 2 bay leaf
- 1 big stick cinnamon
- 1 whole garlic, unpeeled and crushed
- 1 onion, chopped
- 1 tbsp black peppercorn
- Salt to taste
- 1 large carrot, peeled and chopped
- 2 big celery, chopped
- Combine all the ingredients in a pressure cooker.
- Pressure cook for one whistle on high flame and then leave for 15 minutes on simmer. Switch off and allow to cool completely.
- Once cool, drain to separate the stock.
- Keep stored in sterilized glass bottles in the fridge and use within two weeks.
You can add more spices if you want. Adding some cloves, paprika, parsley, etc. will add more flavor.