SOUPER DOUPER!

Chicken Stock for Soups.

Makes 4 cups
Time: 30 - 45 minutes.

Ingredients:

• 250 gm chicken (wings, back and 1 breast piece or 2 chicken breasts) 
• 1 bay leaf (tej patta)
• 6 cups water
• Salt and Pepper (according to your liking)

Method / Instructions:

1. Pressure cook together - chicken wings, neck, giblet with water, add salt and pepper and a bay leaf (tej patta) to give 1-2 whistles.
   
   
2. Simmer on low heat for 15 minutes or even more. Remove from fire and let the pressure drop by itself.
   
   
3. Strain. Remove the meat from the pieces and discard the bones. Use the liquid as the stock.

OR

1. Take a big pot and fill it with water. Add the chicken wings, neck, giblet with a bay leaf, adding salt and pepper and let it boil for a few minutes.
   
   
2. When the water starts boiling, reduce the heat and let it simmer for 25 minutes. 
   
   
3. Strain. Remove the meat from the pieces and discard the bones. Use the liquid as the stock.

Note: If adding vegetables also with the chicken, use mild flavored vegetables like carrot, leek, celery or potatoes as chicken has a delicate flavor. The strong flavored vegetables like cauliflower, turnip, cabbage if used with chicken are inclined to predominate the chicken flavor.

Best Wishes.