How to Make Ginger Garlic Chicken Stock | Instant Chicken Stock | Keto Soup Recipes | Payals Passion
This is not the Traditional Chicken Stock Recipe. The traditional recipe uses Onion, Carrot & Celery. This recipe only uses only Ginger, Garlic & a little salt.
We need to understand the difference between Chicken Stock & Chicken Broth. Though their primary ingredients are largely the same, there is still a difference. Chicken Stock, on one hand, is made from bones or bony pieces with very less flesh on them, Chicken Broth on the other hand is prepared mostly from fleshy pieces or vegetables. They both have their own taste and are often used interchangeably.
Chicken stock is used as a base ingredients to a lot of Indian & international recipes like curries, gravies, soup recipes, sauces & stew & rice recipes. This stock in itself is a keto recipe. This is a quick & easy chicken stock recipe. This broth we will prepare is simple and can be stored for 2-3 days when refrigerated. You can use them for a month when frozen into cubes. It is however preferred that you use it fresh. Chicken broth is good for digestion, inflammation, joints, weight loss and Sleep.
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| Prep Time | 10 Minutes |
| Cook Time | 40 Minutes |
| Servings |
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- 5 Pcs Bony Chicken Pieces Like Wings, Neck etc.
- 1 Tsp Regular Salt To Taste
- 2 Inch Peeled & Roughly Chopped Ginger Piece
- 10 Pcs Garlic Cloves
- 3 Cups Drinkable Water
Ingredients
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- Add 3 Cups of water to a preheated pan.
- Add bony chicken pieces to the water.
- Add 1 Tsp. Salt to the water (adjust salt as per your taste), Roughly Chopped Ginger & 8 to 10 garlic cloves. Mix well.
- After mixing well, on medium flame let the water come to a boil. This would take around 5 minutes.
- After the first boil, boil the chicken pieces in water for another 25 to 30 minutes on low flame.
- While boiling on low flame, keep removing the froth that forms while boiling. This should be done around 2 to 3 times during the low flame boiling process.
- Turn the heat / flame off after 30 minutes of boiling.
- Mix well while hot & strain in a wide mouthed bowl.
- Our Ginger Garlic Chicken Stock is ready.
Contact Chef: Payal Jethani
Tips: Chicken Stock is made from bones or bony pieces with very less flesh, while Chicken Broth is prepared mostly from fleshy pieces or vegetables.
Tricks: You can use it for 2 to 3 days if refrigerated. It can last for a month when frozen into cubes.
Goes well with: Adding this stock to your chicken recipe an extra boost in taste. It is used as a base ingredient in a lot of soups. Check out Payal’s Special Chicken Stock & Vegetable Cream Soup.
