Dear Keith
On your reply no:68 of yesterday you said that you love the recipe for the Proper French Chicken Stock ,her it is :
2 kilogram ?stewing chicken or hen
4 chicken necks
4 chicken feet
1 kilogram onions
500g celery stalks
500g carrots
500g turnip
500g parsnip
A whole punch of thyme
A whole punch of parsley
Half a punch of dill
10 bay leaves
1 star anise
3 blades of mace
A handfull of black pepper corns
Salt

Cut the chicken, and all the other vegtables ?into small pieces
Put in ?a stock pot
Add water to cover .
Bring to the boil
Cover the pot slightly and simmer for at least 4 hours , add more water if it is evaporated but not really a lot of ?water.
Strain the liquid and through away every thing else
That is it.
Actually ?the taste and the depth that this chicken stock or Jelly gives to any kind of food is UN-believable .Try it and you will know what i mean .

After it is finished cooking , try your ?best to cool it as quickly as you can , this is what i do ,after i strain every thing away ?i put the pot over another pot which is full of iced water.
Please refrigerated as soon as it cools down ,don't leave it out side in the kitchen ,it is very dangerous staff.
Next morning you will find a layer of chicken fat on top of the stock , discard it or cook with it , it is up to you.

I hope that you are going to try it .
Enjoy it.
I hope i helped
Thanks
ghanna

Hi, Darthphall
I tried the curry ,it is wonderfull.
it is quick.
The fennel seeds gave it  a very very  nice taste .
I liked the texture of  of spring onions ,it was crunchy.
I agree with you it does not has the restaurant taste .
but i don't care ,it got its own taste and i like it.
There is a French chicken dish that you cook in the oven with 40 whole Cloves of garlic, this curry reminded me of that dish ,i will be cooking it in the weekend.
Thanks for the recipe
ghanna

Dear Mary
The sauce that they use for the chicken tikka masala consist of ( onion,garlic,ginger tomatoes , tomato paste , spices ,water, YOGURT , CREAM? ?, almond or cashwnut paste and coconut )
Please don't? put any of the marinade into? the? sauce because it is full of that awful chicken odour and bacteria as well
This is what the kitchen staff told me .
Mary you can put fresh yogurt in the sauce .
Please read my post above about marinading the chicken the restaurant style.
Thanks
ghanna

Hi ,All
This is how they pre-cook the lamb ( a very small recipe )
1 oz papaya minced very finely
1 pound lamb ,cut into desired pieces.
2 Table spoon yogurt
2 table spoon BESAN (chickpeaflour )
Mix the above and leave for at least 30 minutes
Put in a saucepan and add water, bring to the boil .
drain the water and through away  ( it is very  smelly )
Wash the lamb in very warm water while it is still hot
put the lamb back in the saucepan and add fresh water


Then add the followings :
0.5 teaspoon dry ginger
1 tea spoon salt
1 tea spoon peppercorns ( whole )
1 tea spoon turmeric
1tea spoon coriander seeds
1 inch cassia park

bring to the boil and leave the heat on high until the lamb is cooked.

drain the lamb and use as needed.
Yogurt and Besan are great odour eaters.
thanks
ghanna

Hi ,Darthphall
I agree with Adamski you are a very funny and simple guy.
I like what you write and i enjoy reading it.
The pictures that you post are to confirm what i am saying.
Thanks
ghanna

Hi ,Blade1212
Nice post
DO you fry the onion until it reach the brown stage or just for a few minutes ?
Yes you are right ,the passata is less bitter than the tomato.
I am going to try it
Thanks
ghanna

Hi ,PETE
I agree with you i would rather loose all the data on this site than harm any one.
I received an E -MAIL today...., and it opened my eyes to  a lot of things.

Thanks
ghanna

Hi, KEITH
My main concern was giving chicken stock to vegetarians.some of my family are vegetarians.
when  i came home today they were waiting for one answer, put i didnot tell them, i don't want them to loose trust in people.
I will post the recipe for the chicken stock .
Please don't stop  posting.
I am not in this tight knit forum ( that you mentioned ) ,i am free , i like every one her and i enjoy posting and dealing with every one in this forum
Thanks
ghanna

Hi, All
I will be more careful about what ?i will write her in this forum in the future.
Please remember a lot of people ?are watching and reading what we write .specially people from the press.
I don't want to cause any harm to any one . it is against my nature.
Please ?all be very careful.
Please remember all of us love Indian curries
All of us her to try to produce it and not to be the cause of destroying it
thanks
ghanna

Hi, KEITH
I hope that not all of them are like this.
I will visit  some of the restaurants  in SCOTLAND  in my next trip
Keith ,there is nothing wrong in using chicken jelly or stock ,remember it is used  in all  cuisines .It is very good to our health.
Only when they keep it outside the fridge for 3-4 days with other ingredients and keep heating and cooling it over  and over again it becomes very dangerous.As well they should not deceive vegetarian customers
My self i used in all of my cooking, i cook the proper FRENCH chicken stock and i have a very very nice recipe from a FRENCH chef, please let me know and i will posted if you are interested.
thanks
ghanna