Homemade Chicken Stock

by - March 17, 2013

400 grams chicken bone
200 grams white radish (Daikon), peeled, cut into thick pieces 
2,000 ml. water 
1/2 stalk celery 

1. Place the chicken bone and all the ingredient in a pot, cover with water. 
2. Simmer for 45 minutes, use a spoon to scoop out any brown foam. Remove from heat. 
3. Strain the stock through sieve. If you are not using the stock right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.

You May Also Like