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Homemade stock is pretty versatile in the sense that you can use it as a base for your soups and curries besides cooking your rice dishes in it. You can also cook savoury porridges made of oats and broken wheat.
- 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
1. You can ask for bone pieces from the butcher or may also use a whole chicken for best results. In Dubai I buy packs of chicken bone pieces from Lulu supermarket (you can find this in the fresh meat section)
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.