Malaysian Recipes
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Chicken Stock Recipe

Making your own chicken stock is habit forming. It is easy to make and can be frozen in advance for up to two months.

Ingredients:

• 1.8kg / 4 lbs chicken bones [if possible, add necks and feet as well
• 2.8l water
• 2 onions
• 1 slice ginger
• 1 garlic clove – smashed
• 3 stalks parsley

Steps:

1. Place rinsed chicken bones in water and bring to a boil.
2. Skim off froth as it forms
3. Add remaining ingredients
4. Simmer uncovered for 1 ½ hours
5. Skim and stir frequently
6. Strain and chill
7. Skim off excess fat
8. Freeze if desired

Yields 2 ½ quarts

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