
Recipe Name: Chicken Stock
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Chicken(Use neck, feet and bones) | 150 g | |
| Water | 5 Cup | |
| Sliced onion | 50 g | |
| Pepper corns | 8 to 10 | |
| Bay leaves | 2 | |
| Salt | 1 tsp |
METHOD
- Break bones and cut chicken into small pieces.
- Add water and all other ingredients and pressure cook for 15-20 minutes.
- Strain through a colander to remove the solids.
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Nutrition Facts
| Serving Size | 1 cup | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 94 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat - | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs


