Chicken Stock

“Stop and Smell the Roses”

When was the last time you did that? Literally, I mean? No, I am not a philosophical person.Last week my son had transition classes. Schooling starts at 5 here. And as a prelude, children have a couple of 4 hour classes so that they get used to the school areas, a typical school day etc. While the kids were with their teacher, the parents had a meeting with the school principal and seeing the anxious faces the principal said “Stop and smell the Roses”
ENJOY EVERY MOMENT. We are so focused on getting there we forget the journey. With kids we think ONLY IF they get bigger! No! They get bigger with bigger problems, ONLY to wish ah, ONLY IF they were smaller again. Don’t miss out on the tantrums, the annoyances, the questions. 😀
Enjoy them. Celebrate the moment.
If there’s something you’re passionate about – painting, crafts,talking, teaching, cooking whatever it is pursue it. You’ll be glad you did. Don’t worry about the outcome. I am not sure if this will last but I am glad I Stopped and Smelt the Rose!

Chicken Stock is easy. Most of the Chicken Stock recipes have a few typical ingredients to them. Understandably the typical Indian home may not have celery stocked up.Its a English vegetable, and that’s OK. The flavors that celery imparts to the stock is unique though. However, onion and a few other ingredients are commonly available in the Indian pantry. The Stock is prepared on slow heat for hours together and all fat is skimmed off . This is a quick pressure cooker method but don’t cook too much to mash the vegetables . We don’t want a soup. Just the flavours coming together.The Chicken I used was a SKINLESS chicken thigh on the bone. That’s what I had with me. The stock prepared is good for Chicken fried rice and pasta. Abarna this is for you..

Recipe

Makes : Approx 350 ml

Chicken Bones : 250 -300 gm (Skinless)

Peppercorns : 7

Garlic Clove : 1

Onion : 1 small Diced to 1 inch

Bay leaf : 1

Carrots : 1 small diced to 1 inch

Star Anise : 1 petal of the star anise

Method 

Heat up a pressure pan/pressure cooker. A teaspoon oil, Chicken. Toss for about a minute to sear the chicken a bit

Add the rest of the ingredients. Water. Add 3/4 tsp salt 

Turn down the heat, cover and pressure cook for 1 whistle. No more!

Strain and reserve the stock. You can add this to fried rice and pasta.

Click here  for the Chicken Fried Rice recipe

Measure : 160 ml

For the rice, I added approx 320 gm rice – 2 Cups (Soaked for 45 mins and drained)

Stock : 2 cups + 1.5 cup  water.