chicken-with-anchovies-stock

Ingredients:

  • 800 g chicken bones
  • 80 g (1½ cups) dried anchovies
  • 1 L (4 cups) water

Method:

  1. Remove fat, skin and blood clots from assorted chicken bones. Wash the bones thoroughly.
  2. Remove the head and entrails from dried anchovies.
  3. Boil chicken bones and anchovies in 1 L of water. Once boiled, turn to low heat. Simmer for about 45 minutes or until ½ litre of stock remains.
  4. Strain and chill in refrigerator overnight. Remove layer of fat from chilled stock.
  5. Stock can be refrigerated for a week or frozen for a month.

chicken-with-anchovies-stock-methods


Tips

  1. Foods that you are planning to freeze must be well-sealed to prevent food from drying out. This also helps to preserve the quality of the food.
  2. Store in a freezer that can freeze food from -18°C to 0°C.

An educational collaboration with Nutrition Society of Malaysia.

Recipes courtesy of “Nutritionists’ Choice Cookbook, Vol 1: Healthy Recipes for Your Little Ones” by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]