Homemade Stock Recipe - Yummy Traditional

Homemade Stock Recipe


homemade-stocks-recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of so many recipes such as Chinese dishes, soup, pulao, etc it has a delicious flavor and is wonderful nutrition, once you learn how to make homemade stock, you will be hooked for life just like stock

Here I am giving both veggie and nonveggie stock just keep in mind this is actually very simple and easy to do while you prepare other food or go on  with your day, a better choice than store-bought stock pure and hygienic that you can store more than a month for using later
                                       
homemade-stock


To prepare chicken stock use chicken with bones including some additional whole spices likewise to make veggie stock you just have to skip the chicken and chicken powder as well as add 1 more additional spice so let's go below what I have explained 
Note, after cooking stock just mix 2 pinches of lemon color for bringing bright and beautiful color to the stocks, so let's begin

                      


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ingredients-of-veggie-stock

    Thoroughly wash the chicken under the running water and set it aside.


    thoroughly-wash-the-chicken-pieces


    Take all ingredients and prepare all veggies which are required in the recipe


    chop-the-ginger-garlic
    chop-spinach-and-tomato


    Pour 1 jug of water along with put chicken pieces, bring to boil once


    add-water-and-chicken-to-the-pot
    bring-it-to-1-boil


    Now add all whole spices to the chicken, stir to mix well by adding the remaining whole spices


    put-whole-spices-to-the-pot
    keep-mixing-by-adding-whole-spices

    Bring it to boil then cover the lid and allow to cook for around 30-40 minutes on medium-low flame, keep on stirring occasionally 


    cook-stock-around-30-minutes


    Take another deep pot/pan pour water bring it to boil once then add all spices in it, at this stage you can put tomato and spinach as well, stir to mix well further

    veggie-stock-coking
    stir-to-mix-well-stock


    Cover the lid and allow to cook for about 30 minutes on medium-low flame


    cover-the-lid-and-allow-to-cook-yakhni


    Now Strain both stocks through a strainer, mix lemon juice in veggie stock


    strain-the-stock-through-strainer


    Both stocks are ready to use in recipes, at this stage you adjust the salt and add lemon yellow food color stir to mix well


    both-stocks-are-ready-to-use-in-recipes


    You can store it in the bottle/jar or container for up to a month

    can-be-stored-stock-up-to-a-month






    Homemade Chicken Stock is known as a flavored and aromatic Yakhni that is used as the base of so many recipes

    Ingredients for Chicken Stock:
    1. 300g, chicken with bones
    2. 1 liter or 1 jug, of water
    3. 1 tsp, salt
    4. ½ tsp, chicken powder
    5. 1 tbsp, coriander seeds
    6. 1 tsp, black peppercorn
    7. 1 tbsp, chopped ginger
    8. 3, garlic cloves chopped
    9. 1 medium, red onion
    10. 1 tsp, fennel seeds
    11. 1 long, cinnamon stick
    12. 1 tbsp, cumin seeds
    13. 2-4 pods, green cardamom
    14. 3, cloves
    15. 2 pinch, lemon color
    For the Veggie Stock:
    1. 1 liter or 1 jug, of water
    2. 1 tsp, salt
    3. ½ tsp, chicken powder
    4. 1 tbsp, coriander seeds
    5. 1 tsp, black peppercorn
    6. 1 tbsp, chopped ginger
    7. 3, garlic cloves chopped
    8. 1 medium, red onion
    9. 1 tsp, fennel seeds
    10. 1 long, cinnamon stick
    11. 1 tbsp, lemon juice optional
    12. 1 tbsp, cumin seeds
    13. 2-4 pods, green cardamom
    14. 3, cloves
    15. 1 cup, chopped spinach 
    16. 2 large, tomatoes
    17. 2 pinch, lemon color
    How to Make Homemade Stock?
    1. Take a deep medium pot/pan pour 1-liter water into the pot place it on the stove
    2. Bring it to boil then reduce the flame to low and put washed chicken pieces in the pot now start adding black peppercorn, green cardamom, cinnamon stick, cloves, ginger garlic, coriander seeds, cumin and  fennel seeds, onion, chicken powder, and salt
    3. Bring it to boil and cover the lid
    4. Let it cook on medium-low heat for about 30-40 minutes until the natural oil of chicken comes on top of the stock
    5. Strain them out through a strainer
    6. Mix the lemon food color in stock stir to mix well
    7. Chicken stock or non-veggie stock is ready to use in a recipe
    8. Can be stored in a bottle/jar for a month by keeping in the refrigerator
    9. Take a deep medium pot/pan pour 1-liter water into the pot place it on the stove
    10. Bring it to boil then reduce the flame to low and now start adding ginger-garlic, coriander seeds, fennel seeds, onion, spinach, tomato, cumin seeds, cloves, black peppercorn, green cardamoms, and cinnamon stick
    11. Keep mixing well by adding salt
    12. Bring it to boil then cover the lid
    13. Let it cook for around 30-40 minutes on medium-low flame
    14. Note, I didn’t put tomato and spinach in veggie stock because I hadn’t available at home by that time but you must add both vegetables to make a more aromatic and flavored taste of stock
    15. Remove the lid and strain them out through a strainer add lemon juice along with lemon food color stir to mix well and store in the jar/bottle
    16. Veggie stock is ready to use in making rice dishes, dal, or any type of veggie dish.....
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