Emirati Style Yellow Chicken Stock |
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Prep Time: 7 Minutes Cook Time: 60 Minutes |
Ready In: 67 Minutes Servings: 8 |
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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 . I use this chicken stock in Saudi Rice With Lamb and Potato, Emirati Yellow Rice, Wonderful Iraqi Shorba (Soup) (Gluten Free) and sometimes Rice With Onion (Mashkoul). Ingredients:
2 -3 baby chickens (approx 600 grams each) |
2 tablespoons turmeric powder |
1 dried black lemon, poked (loomi aswad, dried black lime) |
4 cloves |
5 cardamom pods, partially opened |
7 black pepper, balls |
1 tablespoon whole cinnamon bark |
2 tablespoons salt |
2 onions, peeled and halved |
2 carrots, cut in chunks (optional) |
2 celery, stalks (optional) |
water |
Directions:
1. 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.
2. Add all of the remaining ingredients.
3. Boil until the chicken is done, about 45 minutes.
4. Remove the chicken from the stock & strain stock through a sieve to remove spices.
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