Chicken or prawn stock – basic recipe


Chicken or prawn stock

  • Servings: makes 1 litre
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Chicken carcase or prawn heads, shells and tails (I buy raw prawns shell on and peel, so I always have some prawn stock when I make Tom Yam soup)

I chicken carcase or bones bought from supermarket
1 medium onion, halved but not peeled
1 litre of water
1 stalk lemon grass, bashed
1 whole birds eye chilli – or whatever kind you have available
Knob of ginger peeled and sliced
1-2 garlic cloves
stick of carrot and/or celery – optional
bunch coriander, preferably with root, or parsley
couple of kaffir lime leaves
1 tsp peppercorns
Salt to taste

Dry fry the chicken carcase wiht the onion until the chicken gives off its own oil. Add the stock and other ingredients and bring to the boil and simmer for 30-60 mins.

If you are making prawn stock, dry fry the prawn shells, then add all the ingredients and bring to the boil and simmer for 30 mins.

Strain and chill or use immediately.


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