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This blog is a tribute to the richness and beauty of the Mauritian cuisine passed over by our elders. This is dedicated to all those who are near or far from home and is an open platform to share recipes and anecdotes about our country, our sega and our multi-cultural nation. We will try to post a series of recipes on a regular basis. We highly encourage you to interact and help us by sharing tips, family recipes and other "bons plans." Feel free to browse our blog to know more about our passion for Mauritian multi-ethnic food and don't hesitate to share your comments and reviews.


Tuesday, February 23, 2010

Home-made Chicken stock



Chicken stock
(Yields around 5 cups)
You will need:
  • 1-2 lbs chicken carcass
  • 1 onion, quartered
  • 1 carrot, peeled and cut into half
  • 1 rib celery, cut into half
  • 1 small leek, white part only, cut in 1/2 lengthwise
  • 2 sprigs fresh thyme (2 brins)
  • 4 sprigs fresh parsley with stems
  • 2 bay leaves (optional)
  • 1/2 Clove garlic, peeled.
  • 1 litre cold water

Steps:
  • Place all ingredients in a stockpot.
  • Cook on high heat until you begin to see bubbles break through the surface of the liquid.
  • Turn heat down to medium low so that stock maintains low, gentle simmer.
  • Skim the scum from the stock with a spoon from time to time.
  • Simmer uncovered for around 2 hours or more if possible (no longer than 6 hours though). The vegetables and chicken should be submerged at all times. Add hot water if necessary.
  • Strain stock and discard all the ingredients.

The stock can be stored for up to 3 months in the freezer. You can use it as a base for soups and sauces. It can even be used as an alternative for water when cooking rice for a different, smokier flavor.

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