- For chicken stock only – chicken pieces on the bone (Ideally chicken stock is preferred to be prepared with chicken bones or chicken pieces with bones. However as chicken bone pieces or bones only are mostly not readily available, and also to simplify my soup making process I use the same chicken pieces which I will be using in the soup recipe)
- 2 bay leaves
- 6 cloves
- 10-12 peppercorns
- 2 garlic cloves, smashed
- 1 medium onion, smashed
- 1 inch ginger piece, cut into pieces
- veg trimmings – outer leaves of cabbage, scrapings of carrot, discarded green leaves of spring onion. (Celery stems, coriander stems optional)
- Water – slightly more than the quantity of stock required by recipe
Note : Avoid using tomatoes as it imparts reddish color to stock.
For Vegetable Stock :
- In a pan, take the water
- To it add all the mentioned ingredients except chicken pieces.
- Bring to a boil and then simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables.
For Chicken Stock :
- Take water in two pans. In pan 1, you will prepare actual stock which should contain water a little more than required for stock and other pan 2 should contain water to boil the chicken pieces.
- Once water boils in pan 2, add the chicken pieces.
- In a while you will notice scum (frothy layer) forming on the surface. Discard it.
- Remove the pan from the gas.
- Retain the pieces and throw off the water.
- Wash the chicken pieces under cold water.
- In pan 1, add the chicken pieces and all the other ingredients.
- Bring to a boil till the chicken pieces are well cooked and simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables while retaining the chicken pieces. If you using chicken bones to prepare the stock, you should discard the bones too.
The stock can be refrigerated and used for around 2-3 days. If frozen probably in an ice-cube tray, it can last for weeks.