Stock/broth

Mom was asking me what I am cooking when she came to my house just now.
I told her I am cooking some stock for Amabel.

And she told my Dad, the stock I am cooking with just some simple ingredients and its smell was so nice. haha
Oh I didn't take a pic of the stock cause never thought of blogging it here. May do it if I remember the next time I cook it again

I used Chicken. I'm not very comfortable with letting Amabel eating chicken that has gotten hormones injection, so I will choose kampong chicken instead and will ask to chop nicely for me cause I not very good with chopping the whole chicken.
When back home, I just need to remove some of the fat and bag it and store in freezer or fridge if I'm not going to cook it immediately.

Here the steps

Chicken Preparation:
1. Wash chicken parts thoroughly, remove the fats and the tiny bits of bones as much as possible.
2. Use hot boiling water to soak the chicken parts for about 20 minutes.
3. Drain the water


Vegetables Preparation:
Often I will make the stock with these two stock combinations
1st combination (Today I cooked this)
Leek - Wash and remove the first layer of the leaf and use the white part of the shoots. Cut into desired size
Daikon - Peel and cut into chunk.
Sweet Corn - Remove the leaf/skin? and cut into chunk

2nd combination
White Onion - Peel and cut into halve
Carrot - Remove skin and cut into chunk
Sweet Potato - wash and peel the skin and cut into chunk.

How to Cook:
1. After the chicken parts have been soaked in hot boiling water for at least 20 minutes, drain the water away
2. Put the chicken into the electric slow cooker then fill it with fresh batch of hot boiling water to the amount desired - Cook using HIGH heat for at least one hour.
3. After the chicken parts have been cooked for one hour, add all the veggies in - cook using high heat for at least 30 minutes,
4. then change to LOW heat for another 1 hour of slow cooking and the soup will be ready.
5. Use Ladle (with very fine hairline holes) to remove the layer of oil in the stock.

Freezing the stock:
1. Pack the stock into disposable plastic bags as soon as the temperature has cooled down abit
2. Use ice bath method to further cool the bagged stocks.
3. Store it in freezer once it is cold.

I keep my stocks up to 7 days.

So I use this stock, to cook noodles soup, braised dishes, porridge or pasta for the next few days. And it is so easy and time saving, most important is the food is so tasty even without put salt, MSG.

It is just so healthy for a kid

Labels: Baby Food Journal, My Food, Stocks