How to make chicken stock

 鸡上汤

This is our sustainable way to make chicken stock - using leftover chicken bones/carcass after having steamed chicken. Don't let good chicken bones go to waste, stockpile them in the freezer and you will have a ready supply of bones/carcass to make clear chicken stock.

You can use roasted chicken bones to make the stock too but the stock colour will be dark/brown.

Here are the steps:

1. Put chicken bones/carcass in a big pot and cover with water. Use less water if you want a more concentrated stock. Cover the pot.

2. Bring the water to a boil and reduce heat to a simmer. Simmer for at least one hour. Simmer longer if you have the time. Skim off fats from the stock.

3. Remove the bones/carcass. Filter the stock using a tea bag or fine mesh sieve.

Done!