Friday, April 15, 2016

Chicken Stock

I grew up seeing my parents and grandma cooking without the help of MSG and other artificial flavors.  Thus, I also want my husband to love the natural and healthy way of cooking.  And because he loves soups like me, I really learn how to make my own "chicken stock" from scratch.  I would like to thank Judy Ann's cookbook since it serves as my guide in doing this recipe.   My goal is to get only one cup of stock for this recipe so I made many adjustments.  Unfortunately, I do not have chicken bones so I used chicken breast instead.  Well, this is better than using chicken cubes, right?


All we need are:

250 grams of chicken breast
1/2 tbsp of peppercons
1 medium sized carrot, cut in to cubes
1 stalk of celery, chopped
1 bayleaf, crashed
1 medium sized onion
6 cups of water

Mix all the ingredients in a pot and let it boil.  Reduce heat and simmer it for two hours.  Drain it after and we will get this below.



Hope you like it.

5 comments:

  1. 2 hours? mahurot man dali ang gasul ana,,hehehe..

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    1. Hahahah mao lagi..pero low fire man girl. ..gidugayan sab ko btaw heheheh

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  2. What i did is not so practical gyud..dapat maramihan para sulit heheheheh

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  3. Hi ms shengyfabs, i would just like to ask, how long can we store the chicken stock in the fridge if not all will be used in a dish? Thanks!

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    Replies
    1. my suggestion is to form it into ice cubes and put it in the freezer

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