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Chicken stock used as a base for many
gravies and soups
Preparation Time : 10 minutes
Cooking Time : 1 hour 15 minutes
Chicken bones - 200 grams
Onion , quartered - 1 medium
Carrot, roughly chopped - 1 medium
Fresh parsley, roughly chopped - 2-3 stalks
Celery, roughly chopped - 1 stalk
Leek, roughly chopped - 1
Black peppercorns - 6-7
Cloves - 5-6
Bay leaf - 1
Wash and clean bones, remove any excess fat.
Heat sufficient water in a pan and put the bones in
it and boil for five minutes. Drain and remove the
Put blanched bones, onion, carrot, celery, parsley,
leek, leek leaves, peppercorns, cloves and bay leaf in
a stockpot or deep pan with ten cups of water and heat.
Bring the stock to a boil, remove any scum, which
comes on the top and replace it with more cold water.
Simmer the stock for a minimum period of one hour.
Remove from heat, strain, cool and store in a
refrigerator till further use.