Homemade Stock 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 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 is pure and hygienic that you can store more than a month for using later

                                       

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 to bring bright and beautiful color to the stocks, so let's begin

                      

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

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

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

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

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

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

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

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

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

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

Stock Recipe
Author: Sana Rasheed
Preparation Time: 20 mins
Cooking time:60 mins
Total time: an hour 20 mins
Servings: as desired 
Recipe Category: Homemade
Cuisine: Pakistani
Calories per serving: 13 kcal

Homemade Chicken Stock is known as a flavored and aromatic Yakhni that is used as the base of 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 Vegan 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 of water into the pot place it on the stove
2. Bring it to a 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 a boil and cover the lid
4. Let it cook on medium-low heat for about 30-40 minutes until the natural oil of the chicken comes on top of the stock
5. Strain them out through a strainer
6. Mix the lemon food color in stock and 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 it in the refrigerator
9. Take a deep medium pot/pan pour 1 liter of water into the pot place it on the stove
10. Bring it to a 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 a 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.....

*Not be duplicated, rewritten, or published without permission- Thank you! 

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