Balti Chicken Stock

Ingredients

Protein Base & Vegetable Aromatics

• 1 oven-ready chicken (approximately 1.8 kilograms dressed weight)
• 1 litre cold water (total)

Aromatics & Vegetables (After Butchering the Chicken)

• 6 garlic cloves (quartered, approximately 30 grams)
• 100 grams onion (coarsely sliced, approximately ½ medium onion)
• 2 celery sticks (chopped into 3-4 centimeter pieces)
• 1 carrot (large, approximately 200 grams, chopped into chunks)
• 4 bay leaves (whole, dried preferred)

Spice & Seasonings

• 1 tablespoon Balti Masala Paste (approximately 20 grams, genuine paste, not powdered spice blend)
• 1 tablespoon granulated sugar (approximately 12 grams)
• 1 teaspoon fine sea salt (approximately 6 grams)

Method

Stage 1 - Butcher the Chicken Carcass

1. Take 1 oven-ready chicken (approximately 1.8 kilograms dressed weight, raw or cooked).
2. Using a sharp knife, cut away the skin from the carcass and discard entirely (skin creates greasy, unappetizing stock, removal is non-negotiable).
3. Using a cleaver or heavy knife, remove the two legs and two thighs at their joints, separating them from the carcass.
4. Set the removed legs, thighs, and breasts aside (these are reserved for other preparations, cooking, freezing, or disposal according to preference).
5. The remaining carcass (ribcage, spine, breastbone framework, and any clinging connective tissue) is the stock base.

Stage 2 - Prepare Vegetables & Spices

1. Quarter 6 garlic cloves (leave unpeeled, with skin intact for deeper flavor).
2. Coarsely slice 100 grams onion.
3. Chop 2 celery sticks into 3-4 centimeter pieces.
4. Chop 1 large carrot into uneven chunks (approximately 3-4 centimeter pieces; uniform size is not critical for stock).
5. Have ready 4 bay leaves, 1 tablespoon Balti masala paste, 1 tablespoon sugar, and 1 teaspoon salt.

Stage 3 - Combine & Initial Cooking

1. Place the chicken carcass (skin removed) into a large pot.
2. Add all prepared vegetables: quartered garlic, sliced onion, chopped celery, chopped carrot.
3. Add 4 bay leaves.
4. Add 1 tablespoon Balti masala paste.
5. Add 1 tablespoon sugar.
6. Add 1 teaspoon salt.
7. Add 1 litre cold water (enough to cover the carcass and vegetables).
8. Place the pot over high heat and bring to a boil (approximately 5-10 minutes).
9. As soon as the liquid reaches a rolling boil, immediately reduce the heat to very low.

Stage 4 - First 30-Minute Simmer & Skimming

1. Maintain a very slow rolling simmer for exactly 30 minutes (surface should bubble gently but not vigorously).
2. Do not cover the pot.
3. Using a large, flat spoon or skimmer, skim the surface repeatedly throughout these 30 minutes.
4. Remove all foam, impurities, and fat that rise to the surface.
5. Skim every 5-10 minutes during this initial 30-minute period (more frequently than meat stocks).
6. Do NOT stir the stock, stirring incorporates impurities. Only skim the surface.
7. Check water level, if more than ¼ of the liquid has evaporated, add more water (the Balti spice can become overly concentrated if liquid reduces too much).

Stage 5 - Second 30-Minute Simmer & Final Skimming

1. After the first 30 minutes, continue simmering for another 30 minutes.
2. Reduce the heat slightly if the simmer becomes too vigorous (aim for a gentle, rolling simmer, not a hard boil).
3. Continue to skim the surface as necessary (less frequently than the first 30 minutes, but still 3-4 times).
4. Total cooking time should be 60 minutes exactly.
5. By the end of cooking, the liquid will have reduced to approximately 900 millilitres.
6. The carcass will have released its marrow and gelatin, and the vegetables will be soft and translucent.

Stage 6 - Remove Solids

1. Allow the stock to cool very slightly (approximately 2-3 minutes) until safe to handle.
2. Using a slotted spoon, carefully remove the carcass framework from the stock, lifting it out like a piece of corrugated cardboard.
3. Place on a plate and allow to cool; later inspect for any usable meat (discard, or reserve for reuse).
4. Continue removing vegetables and bay leaves with the slotted spoon until the pot contains only clear liquid.
5. Be gentle during this removal process; do not crush vegetables into the liquid.

Stage 7 - Final Straining

1. Place a damp muslin-lined chinois (cone-shaped fine-meshed sieve) or fine-meshed conical sieve over a clean pot or large bowl.
2. Carefully pour or ladle the stock through the muslin-lined sieve.
3. Allow the liquid to drain naturally by gravity; do not force or press on any remaining solids.
4. The muslin catches any final impurities, resulting in crystal-clear stock.
5. Discard all solids and muslin.

Stage 8 - Cool

1. Allow the strained stock to cool to room temperature (approximately 1-1 ½ hours).
2. Once cooled, use a shallow spoon to skim any fat that has solidified on the surface.
3. Discard the fat layer (or reserve for cooking if desired).

Stage 9 - Portion & Freeze

1. Pour the cooled, clarified stock into individual 200-millilitre yoghurt pots (or similar small containers).
2. The 200-millilitre portion size is ideal for single Balti curry preparations.
3. Cover tightly and place in the freezer.
4. Stock will keep frozen for up to 3 months.
5. Thaw in the refrigerator overnight when needed.