Meal prep
ChefSalam Shaeito
Chicken Stock Cubes
At Shou Tabkhin Today we highlight healthy recipes and encourage making most dishes at home. In this spirit, here is a recipe for making chicken stock at home, as it is lighter, with less salt, less fat, and fewer processed ingredients.
Chicken stock cubes have become a staple for many recipes, but making them at home is important so we don’t rely on store-bought cubes that contain a lot of salt and fat! Home cooking is healthier.
Ingredients
Start here, then move straight into the method.
- 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
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- 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.
- 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.
- 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.
- Also add garlic and onion powder and ginger (grated fresh or powdered) and all the other spices listed in the ingredients.
- Let simmer on low for about half an hour.
- Remove the mixture and blend well in a blender.
- 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.
- 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.
- 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.
Recipe tags
Meal prepInternationalNut freeEgg free
Notes and serving ideas
- Red Pepper Paste
- Eggplant Mloubia
