Chicken Stock

Chicken stock is mostly used in preparing chicken clear soup.This stock is used not only in soup ,it used in many recipes.We will prepare it and kept in refrigerate for later use.you will keep it in 2 to 3 days in refrigerate.With this preparing of chicken clear soup is very easy.Stock is nothing but cooked chicken water only. 

      Here i was used boiler chicken for preparing this stock.You will use country chicken also.Here we will use veggies also.If your kids not interest to eat veggies you will give in this form also.You simply pre heat this chicken stock,add pepper and u will have it without adding chicken fleshy
Ingredients
1.Chicken(with bone) - 50gms
2.Onion (medium) - 1 no
3.Carrot (medium) - 1 no
4.Green Chilli - 1 no
5.Garlic - 2 clove
6.Coriander seeds - 1 tspn
7.Pepper Corns - 1 tspn
8.Cumin seeds - 1/2 tspn
9.Cinnamon - 1/4 inch
10.Cloves - 2 nos
11.Water - 1 1/2 cup
11.Salt - As per taste
Notes
* You will add bay-leaf also
* You will add any kind of veggies
* Without veggies also you can cook
Step by Step Pictures
Separate bone and flesh piece in chicken

Take all ingredients in pressure cooker except flesh piece of chicken.Cook upto 5 whistle

Strain it.Now chicken stock is ready.Strained water is called chicken stock.This will be used in many recipes.

Now Chicken stock is ready.For light effect this will look like this.

Measurements

Normally we will confuse in measurements.In recipe we will say take one cup of water something like that at that time you will confuse the measurement of cup and all.So it will help to get clear view of measurements.

Teaspoon	Tablespoon	Cup
3 tspn	1 tbspn	-
	16 tbspn	1 cup
	12 tbspn	3/4 cup
2 tspn	10 tbspn	2/3 cup
	8 tbspn	1/2 cup
	6 tbspn	3/8 cup
1 tspn	5 tbspn	1/3 cup
	4 tbspn	1/4  cup
2 tspn	2 tbspn	1/6 cup
	2 tbspn	1/8 cup
	1 tbspn	1/16 cup
1 cup = 200 ml