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Monday, January 17, 2011

Simple chicken stock

Chicken stock is a basic ingredient in many, many dishes. It's better if you do it right before preparing your wanted masterpiece ;) but it's ok if you do it a day or two ahead and keep it in the fridge until needed. It shouldn't take you more than 20 minutes total time, and you can still use the meat and vegetables for somehing else. Here's the simple steps to glorious golden flu-antidote ;).

Ingredients (makes about 1 liter of stock):

  • 800 g chicken breast (you can use other chicken parts but we usually preffer breast for the later use)
  • 1,2 liters of fresh water
  • 1/2 onion
  • 1 teaspoon of salt
  • a dash of freshly ground black pepper
  • 1-2 carrots
  • other herbs ans spices (optional as wanted)

Clean the meat and cut it into thin strips:

Put the chicken strips in the water and place it on a medium heat source. Add salt, pepper, minced onions and carrot and whichever additional spices you desire (saffran would be great, especially if you're using the stock for something solid - like risotto - and not for another soup).

Boil for about 15 minutes, then remove the meat and vegetables. (If the photo-camera hadn't broken down, there would be more photos, but with Skynet being its techno-malicious plotting self, we'll have to take this as it is.)
It's done. Happy cooking! :)

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