Basic "White" Chicken Stock

This is how I have been making Basic "White" Chicken Stock at home. I usually make large batches and freeze them in small portions as I am constantly making Pot Pie(family favorite), Pulled Chicken Noodle soup or Meatball Soup...especially during the winter season when someone or the other in the family is having the sniffles.During such occasions, a good nourishing soup and rasam(South Indian Pepper juice) are a must.

Recently I tried Chicken Soup with exotic Amaranth Leaves plus a few vegetables for my friend who recently gave birth to an adorable baby girl. She said it was awesome - just what a lactating mom needs.  So am planning to give it another spin in the kitchen this weekend. Keeping my fingers crossed that I find some Amaranth Leaves in the store.

Basic Homemade Chicken Stock(For 8-9 cups):

Ingredients: 

• 4 Chicken Thighs and a few chicken parts 
• 2 Stalks Celery, halved and quartered ( I freeze the rest)
• 2 Carrots, peeled and cut into sticks
• 2 Small Yukon Gold Potatoes, cleaned and halved
• 1 Small Red Potato, cleaned and halved
• 2 Red Onions, peeled and halved
• 2 Garlic Cloves
• 1 Tsp Black Peppercorns
• 3 Bay Leaf
• 3 Cloves
• 4-5 Stalks Parsley or Cilantro
• 1/2 Tsp Dried Thyme,optional
• 10-12 Cups Cold Water 

Procedure:

• Place the cut celery sticks, carrot sticks, halved potatoes, halved onions, garlic cloves, cloves, bay leaf in a big stock pot.

• Clean the Cilantro or Parsley and Thyme. Place it in the pot.

• Wash the Chicken thighs and parts(if using) thoroughly in water. Place them in the pot and add 12 Cups cold water.

• Place a dome lid/lid on the pot and let the ingredients simmer at a medium flame for 45 minutes to an hour.

• Midway during this process, open and stir the contents. The mixture should look frothy like in the picture. The smell is phenomenal too.

• After an hour, drain the contents into a colander.

• Once cooled, divide and add the stock into smaller storage containers and freeze for future use. The stock will stay good for 3-4 days in the fridge.

• Nothing beats home-made stock.

Recipes that I have created with this Chicken Stock-

• Savory Chicken Pot Pie With Puff Pastry Topping

• Pulled Chicken Noodle Soup, not just for the "flu days"-

• Carrot, Collards and Meatballs Soup with Pasta-

Enjoy!