Chicken Stock is tasty chicken recipe.
Ingredients for 5 cups stock:
1 ½ kg chicken pieces
The bonier the better
2 black cardamoms
2 bay leaves
½ tbsp whole black pepper
Wash and drain the chicken. Chop the onion coarsely.
Put all the ingredients into the pressure cooker with about 6 cups water and bring slowly to the boil. When it boils, skim off any foamy scum that rises. Close the cooker and cook under pressure for 20 minutes. Let the pressure come down and strain the stock.
If the recipe calls for bits of chicken, it’s easy to pick off the meat from the bones. Discard the bones and the spices. Cool and degrease the stock, and use as required.
To Degrease Stock:
Cool the stock, refrigerate it till the fat congeals and skim it off. In case there isn’t time for this, after straining it, give it 5 minutes to settle and for the fat to rise. Gently lay on the surface torn bits of brown paper, rough side down, which will blot up nearly all the fat. You could also use kitchen paper, but it’s rather flimsy and difficult to pick up when saturated with far.
You can serve chicken stock as a soup by itself, with a seasoning of salt and pepper, a squeeze of lime juice and a sprinkling of coriander leaves.
Hamud—Dice 1-2 stalks of celery, and chop the leaves. Chop 1 medium onion or a leek. Cut 3-4 cloves garlic into tiny dice. Add the vegetables to 5 cups stock with 1 tbsp salt, ½ tbsp black pepper powder and 1 ½ -2 tbsp lime juice. Simmer till the celery is al dente, about 15-20 minutes. Garnish with 8-10 springs of chopped fresh coriander leaves. This is a favourite soup with the Egyptians, who stir in a cup or so of boiled rice just before serving.
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