Prep 7 mins
Cook 1 hr
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 Saudi Rice With Lamb and Potato, Emirati Yellow Rice, Wonderful Iraqi Shorba (Soup) (Gluten Free) and sometimes Rice With Onion (Mashkoul).
- 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)
- 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.
Wonderful stock which made a fantastic soup with gf little dumplings made from millet and rice semolina. The loomi make it very special, no substitute would be suitable to mimic this. Thanks for sharing this winner :)<br/>Made for Explorin UAE in the N*A*M*E Forum.
I used the broth, cut up & returned the chicken meat, added some rice & had soup for supper. Absolutely delicious! Beautiful color & a very nice flavor. The loomi gives it such an exotic edge. My sick, achy body & sore throat THANK YOU. :) Made for Exploring UAE in the NA/ME Forum.