Chicken Stock Cubes

Ingredients

• Whole chicken with bone
• Half a lemon
• Salt
• Ground cinnamon
• 1.5 liters water
• 2 bay leaves
• A pinch of cloves
• 5 whole black peppercorns
• 2 tablespoons coarse salt
• 2 carrots, chopped
• A pinch of parsley
• A pinch of cilantro
• 2 celery sticks
• 2 small sprigs of rosemary
• Pinch of caraway
• 1 tablespoon onion powder
• 2 garlic cloves
• 1 teaspoon ground ginger
• Pinch of black pepper
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Pinch of dried cilantro
• Black pepper and sweet pepper mix
• 4 tablespoons flour
• 2 tablespoons butter
• To make red pepper paste from Salam, click on Red Pepper Paste

Method

1. We prepare the chicken by removing the meat and keeping the bone (try to leave a bit of meat on the bone). Rinse well and rub with lemon and cinnamon and salt, then place in a pot and cover with water over low heat.
2. Discard the chicken broth and add boiling water with bay leaves, cloves, and cardamom, plus 2 tablespoons coarse salt, and simmer in a pressure pot (if available) on low heat for about half an hour.
3. Turn off the heat, lift the chicken pieces and bay leaves, remove the meat from the bones and return it to the pot with two chopped carrots and a little parsley, cilantro, celery, and rosemary.
4. Also add garlic and onion powder and ginger (grated fresh or powdered) and all the other spices listed in the ingredients.
5. Let simmer on low for about half an hour.
6. Remove the mixture and blend well in a blender.
7. Then melt two tablespoons butter or oil and add flour, stirring until the color turns light brown... Add the stock and the ground vegetables and stir quickly to prevent lumps.
8. You should get a thick mixture; pour it into a pan and let it cool for about a quarter of an hour, then cut into cubes and refrigerate for about two hours or until well frozen.
9. After the time pass, place the cubes in bags in the fridge, and you can also pour them into ice cube trays to freeze; store them in bags or jars.