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Before you jump to Basic Chicken Stock recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone’s active participation. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is quite easy to live green, after all. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to basic chicken stock recipe. You can cook basic chicken stock using 6 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Basic Chicken Stock:

1. Get 2 whole Chicken Carcass (fat removed as much as you can)
2. Prepare 1 Onion
3. Provide 1 knob (40 g) Ginger
4. Get 5 cloves Garlic
5. Prepare 2 litres Water
6. Provide Optional; bouquet garni

Instructions to make Basic Chicken Stock:

1. Dump the carcasses, onion, ginger, garlic and water into a pot on high heat and bring to a boil.
2. OPTIONAL; here you can add aromatics like bouquet garni to rid the chicken smell but since we're Asian, ginger is good enough.
3. Occasionally, skim of the scum and fats on the surface of the liquid. I added stalks from Kailan and Bok Choy because they help capture the impurities, making it easier to discard.
4. Reduce the liquid until half or your desired strength. Discard the carcass and other ingredients, strain the liquid into a container to cool. Will last about a week in the fridge.

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