EMIRATI STYLE YELLOW CHICKEN STOCK
Great in Middle Eastern soups, masha Allah. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into fours and then proceed. Original recipe from http://emiraticankitchen.wordpress.com. I use this chicken stock in Recipe #252558, Recipe #418913, Recipe #388925 and sometimes Recipe #418082.
Provided by UmmBinat
Categories < 4 Hours
Time 1h7m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
- Add all of the remaining ingredients.
- Boil until the chicken is done, about 45 minutes.
- Remove the chicken from the stock & strain stock through a sieve to remove spices.
Nutrition Facts : Calories 285.1, Fat 23.1, SaturatedFat 6.7, Cholesterol 62.6, Sodium 2844.3, Carbohydrate 8.5, Fiber 2.2, Sugar 2, Protein 12
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