less is more!
To be honest, nothing beats homemade chicken stock!
1. Add freshly washed chicken pieces to a deep pot and pour in the water. Add in the chopped onion, maggi cube, knoor cube, salt and all purpose seasoning
2. Mix everything together and cover the pot. Cook on low heat until the chicken is cooked through, about 30-40 minutes
TIP: To check whether your chicken is cooked through, cut a piece through to the bone, which should not be pink!
3. Once your chicken is cooked through, remove it from the pot. Pour the chicken stock through a sieve and discard whatever is in the sieve. Your stock should be ready
About This Recipe
This is an extremely quick and easy dish to make, it is always in our house. There are so many dishes I make that require chicken stock. It is therefore imperative that I make huge batches of this stock and freeze it for regular use. When I’m feeling poorly, I like to defrost some chicken stock, add chicken breast pieces to it and some frozen vegetables. That’s all I’ll be eating until I’m all better. Nothing beats warm chicken soup on a cold winter’s day
There’s no reason you can’t make your own chicken stock right at home. I use this homemade chicken stock for many of our dishes: jollof rice, fried rice, coconut rice, Nigerian red stew, ramen noodles and a whole bunch of other dishes yet to be posted.
Thanks for stopping by!