Chicken stock can be prepared using bones of chicken or part of the chicken

Chicken stock
Chicken stock with Leftover Chicken Bones (makes about 1.75 litre)

Ingredients

• Bones of 2 chicken, wings and feet /or about 1/4 of a chicken
• 2 small carrots – cut into big pieces
• 1 stalk celery – cut into big pieces
• 1 large onion - quartered
• 1 piece of ginger (flattened)
• 1 cloves garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 10g dried scallop
• 2 litres water

Method 

Put the leftover bones, wing and feet from chicken into a large stock pot and cover with cold water. Add celery, onion, carrots, ginger, scallop and garlic, and add salt and pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer – simmer for at least 3-4 hours, occasionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock.
To store stock for future use in soup, reduce the stock by simmering a few hours longer to make it more concentrated and easier to store. Stock can be stored in the refrigerator for up to 3 days or freeze for up to 2 months.