Homemade Chinese Chicken Stock

Directions

1. 1
   Bring water to a boil in a 5 liter pot.
2. 2
   Place chicken carcass in a big bowl and pour some boiling water over the bones to blanch off the impurities and scum.
3. 3
   Drain the bones and place them with the remaining ingredients into pot and bring to boil on high heat.Reduce heat to a gentle simmer for 3 hours. Skim off the impurities and fat with a ladle.
4. 4
   Pour the stock over a fine sieve into a big bowl. Don't press the vegetables or the soup won't be clear.Cool down and store in refrigerator for up to a week or in freezer for 2–3 months.