HOW I MAKE CHICKEN STOCK

This is going to be the first recipe for 2017 because so many people requested it, especially when they watch my recipe videos that require chicken stock and they want to make theirs like mine. This is how I make cook my chicken to get chicken stock especially for stews, jollof rice, fried rice and general cooking except for traditional Nigerian recipes which do not need some of the extra spices in this stock. WarningDO NOT copy my recipe text to your blog or website without my consent! You can share my videos but don't copy my recipe TEXT! Wehdone.

How do you prepare your chicken stock? What spices do you add?

7 comments

  1. Great step-by-step video with our local spices. Thanks a lot and happy new year!

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    1. Thank you for watching! Happy new year!!!

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  2. I think forgetting the salt might have been a good mistake, I learnt that adding salt immediately, closes the pores of the chicken and it holds more of its flavor to itself and also doesn't allow it absorb the spices....don't know how true sha. But I love this recipe. Is there a rule as to how much water one can add to chicken in order to get stock?

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    1. I typically start off with no water, then after 7 minutes I add a bit, I like my stock thick because if it's watery, the chicken itself will not be well spiced....everything will just be water. Better concentrated than watery. And oh....what you said about the salt makes sense

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  3. This is interesting. I'm always very careful about adding my spices but I suppose a generous amount of it is key to building flavours.

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