New here? Subscribe to my free newsletters with my latest recipes!
Tried my recipe? Do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Do share a picture on Instagram with the hashtag #ruchikrandhaprecipe and tag me @ruchikrandhap and I will feature your post in my stories!
Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos! I also share quick 30 second videos on Reels on Instagram so don’t forget to check them out!
And while you’re here, do follow me on Instagram, Pinterest, Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at [email protected]. I’d love to hear from you!
Homemade Chicken Stock
- 1 kg chicken bone pieces * see notes
- 2.5 litres (10 cups water)
- 2 medium sized onions (peeled and halved (and quartered if you wish, it doesn't really matter)
- 1 large tomato, quartered
- 5-6 fat cloves of garlic, peeled and halved
- 1 carrot, halved or quartered
- 1 stick of celery, optional * see notes
- 1/2 cup coriander stalks, especially the ends near the roots, cleaned
- 1 teaspoon peppercorns
- 4-5 cloves
- 1 ” stick of cinnamon
- 1 large bay leaf
- Clean the chicken bones and place them along with the rest of the ingredients in a large pot. Bring the contents to a boil and then simmer for 1-1/2 – 2 hours * see notes
- Strain the mixture. Discard the rest of the contents (unless you are using pieces of bone with a lot of meat on it which you can shred and add to soups or spreads)
- Use as per recipe to flavour soups or cook rice for pulaos or biryanis or even to make savoury porridges (oats/broken wheat). Let the stock cool completely before freezing in freezer safe bags/containers
2. If you do not want to spend 2 hours you can also pressure cook the ingredients for about 2 whistles and then simmer it for 10 minutes (provided you have a large enough pressure cooker)
3. I skip the celery if I don’t have it. My family prefers stock made without it as it lends a different flavour to the stock.
The nutritional values are only indicative.