Directions

To Cook

1. Rinse and clean chicken carcases, then soak in cold water for 30 mins. After soaking, rinse several times to remove as much blood as possible.
2. In a stockpot, bring water to a boil and add in chicken carcases cooking for about 20 secs, then drain.
3. Wash pre-boiled chicken carcases under cold running water to clean chicken bones. Using your thumb, rub away any blood or scum that might be attached.
4. Chop bones into smaller pieces, about 5cm each.
5. Place chopped chicken bones in a stockpot and fill it with cold water, enough to immerse all the contents in the pot. Bring to boil on high heat.
6. Once boiled, reduce to medium heat immediately bringing the stock to a simmer. In the next 15 mins, skim away any scum floating on the surface of the stock
7. Then, add in ginger, garlic and spring onion. Set heat to low to Simmer for 3-6 hrs with the lid on.
8. Remove the bones from the pot and filter the stock with a fine sieve into clean bottles or ice cube trays. The stock lasts for about 1 week stored in the refrigerator and several months in the freezer.