Rich Homemade Chicken Stock with Aromatic Spices | ASMR Cooking

Rich Homemade Chicken Stock with Aromatic Spices

Ingredients:

• 1 whole chicken (cut into pieces, skin removed)
• 10 glasses of water (approximately 2.5 liters for a more concentrated stock)
• 1 whole bulb of garlic (peeled, cloves separated)
• 1 small onion (quartered)
• 1-2 inch piece of fresh ginger (peeled and sliced)
• 2 bay leaves
• 1 tsp black peppercorns (around 19 peppercorns, adjust to taste)
• 1 tsp whole cumin seeds
• 2 black cardamom pods
• 1 cinnamon stick
• 3-4 cloves
• 1 tsp coriander seeds
• Salt to taste
• Optional: 1 carrot (peeled and cut into chunks)
• Herbs (optional but recommended):
• 1-2 sprigs of fresh thyme or 1 tsp dried thyme
• 1-2 sprigs of fresh parsley or 1 tsp dried parsley

Method:

1. Prepare the Chicken: Wash the chicken thoroughly and cut it into pieces if it’s not already cut.
2. Combine Ingredients: In a large pot, add the water, chicken pieces, garlic cloves, onion, ginger, bay leaves, black peppercorns, cumin seeds, black cardamom, cinnamon stick, cloves, coriander seeds, and salt. If using, add the carrot and herbs.
3. Simmer the Stock: Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, skimming any foam or impurities from the surface as needed. The longer you simmer, the richer the stock will be.
4. Strain and Store: After simmering, strain the stock through a fine mesh sieve, discarding the solids. Allow the stock to cool, then store it in the fridge for up to 5 days or freeze for future use.

Notes:

• Using 10 glasses of water will help extract more flavor from the chicken and spices, resulting in a richer stock.
• Adjust the peppercorn quantity based on your taste preference; you can increase it slightly for more spice.
• The addition of thyme and parsley adds freshness and depth to the stock.

[lonewalkershum]

Rich Homemade Chicken Stock with Aromatic Spices

Ingredients:

• 1 whole chicken (cut into pieces, skin removed)
• 10 glasses of water (approximately 2.5 liters for a more concentrated stock)
• 1 whole bulb of garlic (peeled, cloves separated)
• 1 small onion (quartered)
• 1-2 inch piece of fresh ginger (peeled and sliced)
• 2 bay leaves
• 1 tsp black peppercorns (around 19 peppercorns, adjust to taste)
• 1 tsp whole cumin seeds
• 2 black cardamom pods
• 1 cinnamon stick
• 3-4 cloves
• 1 tsp coriander seeds
• Salt to taste
• Optional: 1 carrot (peeled and cut into chunks)
• Herbs (optional but recommended):
• 1-2 sprigs of fresh thyme or 1 tsp dried thyme
• 1-2 sprigs of fresh parsley or 1 tsp dried parsley

Method:

1. Prepare the Chicken: Wash the chicken thoroughly and cut it into pieces if it’s not already cut.
2. Combine Ingredients: In a large pot, add the water, chicken pieces, garlic cloves, onion, ginger, bay leaves, black peppercorns, cumin seeds, black cardamom, cinnamon stick, cloves, coriander seeds, and salt. If using, add the carrot and herbs.
3. Simmer the Stock: Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, skimming any foam or impurities from the surface as needed. The longer you simmer, the richer the stock will be.
4. Strain and Store: After simmering, strain the stock through a fine mesh sieve, discarding the solids. Allow the stock to cool, then store it in the fridge for up to 5 days or freeze for future use.

Notes:

• Using 10 glasses of water will help extract more flavor from the chicken and spices, resulting in a richer stock.
• Adjust the peppercorn quantity based on your taste preference; you can increase it slightly for more spice.
• The addition of thyme and parsley adds freshness and depth to the stock.