Makes 1 litre of stock.

Ingredients:

• Chicken frame (consist of neck & chest), 3 pieces
• Carrot, half a carrot
• Celery stick, half a celery
• Brown onion, half an onion (chopped into quarters)
• Black peppercorn, ½ teaspoon
• Bay leaf, 1 piece
• Garlic, 1 clove (with skin on)
• Water

Instructions:

1. In a 1.8L Thermos® Shuttle Chef® inner pot, add all ingredients and fill water till inner pot’s inner rim.
2. Bring the contents to a rapid boil over medium heat and simmer for about 30 minutes.
3. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 24 hours, reheating the contents every 12 hours.
4. After 24 hours, strain the chicken stock and remove solid contents.

Notes:

• This recipe is based on using a 1.8L Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photo and recipes courtesy of Justine Ong from www.tings.sg.