Balti Chicken Stock
chicken, indian, spreads
1 chicken (abt 4 lbs)
6 garlic cloves; quartered
4 oz onion; coarsely sliced
4 bay leaves
1 tablespoon balti masala paste
2 celery sticks; chopped
1 large carrot; chopped
1 tablespoon sugar
1 teaspoon salt
40 fl oz water
After filleting a dressed bird, there is still plenty of goodness left. Make the remains into Balti stock. This recipe uses a dressed roasting chicken weighing around 4 lbs but your could use pheasant, turkey or any other bird. Add the neck, heart and gizzard if you have them. Don't add the liver which can make the stock bitter.
Remove and discard the skin from the carcass. It will pull off relatively easily. Use a knife or kitchen scizzors as needed. cut off the best of the meat, in pieces as large as you can get. Keep covered in the refrigerator, or - Freeze for use in another recipe. (Balti recipes usually require the meat cut into 1 in cubes). Cut the carcass into joints that will fit comfortably into a large lidded pot. Put in all the remaining ingredients and bring to the boil. Lower heat, put the lid on and maintain a rolling simmer for 30 minutes or so. check, and add more water if needed. (I suggest a slower simmer for longer ~ abt 1 1/2 hours, as it makes for a clearer stock - IMH). Strain the stock and discard the solids. Leave to cool. Pour about 7 floz (200ml) into a yoghurt pot or equivalent. Repeat, using further pots, until all the stock is poured out, then - Freeze for 24 hours. Break the stock out of the moulds, put in a lidded container and pop it straight back in the - Freezer. Use as required.
Recipe Pat Chapman "Balti Curry Cookbook". Mmed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 08 Dec 96 National Cooking Echo Ä
Yield: 30 fl oz