How to make Chicken Yakhni Street Style | Chicken Soup | Energy Booster Drink | Man-O-Salwa vlog |

How to make Chicken Yakhni Street Style | to make Chicken Yakhni Street Style #chicken#stock#soupbase#kitchenbasics #murghyakhni #chickenyakhni #chickensoup #streetstylesoup #thailaywaaliyakhn Keyword How to make chicken bones, how to make mirepoix, how to make aromatics, how to make simmer, how to make strain, how to make clear stock, Ingredients 2–3 pounds chicken bones (backs, carcasses, necks; you can include a few wings) 1 onion, peeled and quartered 2 carrots, peeled and cut into chunks 2 celery stalks, cut into chunks 2 cloves garlic, smashed (optional) 1 bay leaf 8–10 cups cold water (roughly 2–2.5 liters) 1–2 teaspoons black peppercorns Optional: fresh herbs (parsley stems, thyme), a few sprigs of dill or bay leaf for aroma Optional: 1 tablespoon apple cider vinegar (helps extract minerals) Method Optional blanching (for very clear stock): Place bones in a pot, cover with cold water, bring to a simmer for 5–10 minutes, then drain and rinse the bones. This removes impurities. Add bones to pot. Pour in cold water to cover (about 8–10 cups). Add cider vinegar if using. Add onion, carrots, celery, garlic (if using), bay leaf, peppercorns, and herbs. Bring to a gentle simmer over medium heat. Do not boil vigorously; a simmer with occasional small bubbles is ideal. Skim foam that rises to the surface during the first 30–45 minutes. Reduce heat to low and simmer gently: Chicken stock: 4–6 hours for a richer stock, up to 8–12 hours if you have the time. Do not let stock boil hard, as it emulsifies fats and extracts bitter flavors. About 30 minutes before finishing, taste and adjust salt if needed (you’ll likely salt after straining, but you can do a light seasoning now). Strain the stock through a fine-mmesh strainer or cheesecloth into another pot or large bowl. Discard solids. Cool quickly: chill then refrigerate. Skim fat from the surface once completely cooled. Stock will keep in the fridge 3–4 days, or freeze for 3–6 months. Tips For a deeper flavor, roast the bones first (about 400°F/200°C for 30–45 minutes) before starting the stock. If you want an ultra-clear stock, strain through a fine-mesh sieve lined with cheesecloth and strain again after cooling. Use a bit of white wine or sherry in addition to cider vinegar for a different aroma. Freeze in 2–3 cup portions for easy use in recipes.