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 wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.
Here I am giving both veggie and non-veggie 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, so you can store more than a month for 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 the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin
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Thoroughly wash the chicken under 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 the chicken pieces, and bring to a boil once
Now add all the whole spices to the chicken, stir to mix well, and add 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, then add all spices to 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 the veggie stock.
Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.
You can store it in a bottle/jar or container for up to a month.
Homemade Chicken Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes.s
Ingredients for Chicken Stock:
- 300g of chicken with bones
- 1 liter or 1 jug of water
- 1 tsp salt
- ½ tsp, chicken powder
- 1 tbsp coriander seeds
- 1 tsp, black peppercorn
- 1 tbsp, chopped ginger
- 3 garlic cloves chopped
- 1 medium red onion
- 1 tsp fennel seeds
- 1 long, cinnamon stick
- 1 tbsp cumin seeds
- 2-4 pods, green cardamom
- 3, cloves
- 2 pinches, lemon color
For the Vegan Stock:
- 1 liter or 1 jug of water
- 1 tsp salt
- ½ tsp, chicken powder
- 1 tbsp coriander seeds
- 1 tsp, black peppercorn
- 1 tbsp, chopped ginger
- 3 garlic cloves chopped
- 1 medium red onion
- 1 tsp fennel seeds
- 1 long, cinnamon stick
- 1 tbsp, lemon juice optional
- 1 tbsp cumin seeds
- 2-4 pods, green cardamom
- 3, cloves
- 1 cup, chopped spinach
- 2 large tomatoes
- 2 pinches, lemon color
How to Make Homemade Stock?
- Take a deep medium pot/pan, pour 1 liter of water into the pot, and place it on the stove
- Bring it to a boil, then reduce the flame to low and put the 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.
- Bring it to a boil and cover the li.d
- Let it cook on medium-low heat for about 30-40 minutes until the natural oil of the chicken comes to the top of the stock
- Strain them out through a strainer
- Mix the lemon food coloring in the stock and stir to mix well
- Chicken stock or non-veggie stock is ready to use in a recipe
- Can be stored in a bottle/jar for a month by keeping it in the refrigerator
- Take a deep medium pot/pan, pour 1 liter of water into the pot, and place it on the stove
- 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
- Keep mixing well by adding salt
- Bring it to a boil, then cover the lid
- Let it cook for around 30-40 minutes on medium-low flame
- Note, I didn’t put tomato and spinach in veggie stock because I didn’t available at home by that time, but you must add both vegetables to make a more aromatic and flavored taste of stock
- 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
- Veggie stock is ready to use in making rice dishes, dal, or any type of veggie dish.....
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