Homemade Chicken Stock

Ingredients:

• 7 pieces of chicken carcasses (bought from wet market costs about $3.00 OR 4 chicken carcasses and 1 dozen of chicken feet

• 3 stalks of spring onion (rinsed)
• 2 stalks of coriander roots (rinsed- optional)
• 2 bulbs/ 10 pieces of garlic (rinsed)
• 2 inches thick ginger (remove skin and smashed)

Method:

• Blanched chicken carcasses and chicken feet to remove blood. Remove, rinsed and set aside. 
• Boil about 2 liters of water in a fresh pot. 
• Placed ingredients spring onion, coriander, ginger and garlic and blanched chicken into the fresh pot of water.
• Bring to a rolling boil for 25mins and lower heat to a simmer. Simmer gently on stove-top for 1-2 hours.

Note: 

I prefer to use a thermal to pot to cook chicken stock. Bring the ingredients to a boil for 15mins. Then transfer to outer pot for at least 6 hours. Reheat thermal pot. Bring to a rolling boil and transfer to outer pot for it to continue to cook for another 6-8hours for thicker broth. You can reheat the third time and chicken stock is good to use.