Boiled Chicken And Stock

In my opinion, this is the best way to make a simple boiled chicken and stock. Once the recipe is cooked it can be used as a base for many soups, stews, and other rice dishes. So its like a first step to something delicious.

I have watched my mom so many times making this exact recipe. She is a truly amazing cook. With this way of cooking the boiled chicken and stock, there will be no need to skim off any foam. The results will only be a perfectly boiled chicken and a wonderful stock every time.

If you are in a hurry and need it ready in 15 mins. Cook the chicken in a pressure cooker instead of a normal stock pot.

This is a very basic recipe as I mentioned earlier and is just a base for making other dishes. So to make it you will need:

Ingredients:

  • 1 Chicken, quartered
  • 1 Onions, quartered
  • 1/2 a Celery stick, cut into big peices
  • 1 Carrot, cut into big pieces
  • 1 Lemon Peel, only yellow part
  • salt pepper and spices, which ever way u like to season

Direction:

In a stock pot add the chicken, onion, carrot, celery and lemon peel.

Season the chicken with salt and pepper to taste, then cover let if cook on low for 10 mins. This step will allow the chicken liquid to be released and prevent foam from forming later on.

After the 10 mins have passed, add as much water as you need. The amount of water added depends on how much stock you need.

Once the water boils, allow it to cook on medium heat for 45 mins or until the chicken is done.

As I mentioned before, you can used a pressure cooker to cut done the final cooking time to 20 minutes instead of 45.

And that’s it! Here are few recipe ideas you can use:

Broccoli Soup

Musakhan 

Rice and Corn Soup

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

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