Food Allergy

If you note any food allergy reaction whenever you or your love ones ate certain food ... from rashes, cough to asthma and anaphylactic reaction ... confirm it with an allergy test ... besides taking food allergen off the recipe and menu ... you need to ensure that there are no cross contamination from the worktop to equipments used ... read labels of packaged products ... unsured don't use ... it can be life threatening for someone with severe allergy and anaphylactic reaction.

White Chicken Stock

Yield: 1 lit

Ingredients: 
  • Chicken Bones 400 gm
  • Water 1.5 lit
  • White Bouquet Garni 50 gm (celery, leek, thyme)
  • parsley stems
  • bay leaf 1no
  • clove 1no

Procedure: 
  1. place bones in cold water ... bring to boil ... to remove impurities ...
  2. place bones in a stock pot ... add fresh water ... bring to a boil ...
  3. remove scum on the surface ... when stock boil ... lower fire ...
  4. simmer for 1.5 to 2 hours ... keep water level above the bones ...
  5. skim the surface frequently ...
  6. strain ... reboil ...
  7. cool stock quickly ... set pot on a rack in sink of water ...
  8. store in chiller / freezer ... use according to recipe ...


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