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INGREDIENTS:
Ingredients & Preparation:
Combine chicken bones/carcasses (or whole chickens), chicken feet (if available), green onions, apples, ginger, garlic, and salt in a large pot with cold water.
Cooking Process:
Bring to a simmer over medium-high heat, then reduce to a slow simmer and cook for 4 hours, skimming off scum and agitating the bones hourly.
Straining & Cooling:
Remove from heat, let cool to room temperature, then strain out solids and refrigerate overnight, tightly covered.
Fat & Stock Storage:
The next day, remove the congealed fat and store it in a jar in the refrigerator for up to 1 week or the freezer for 6 months; refrigerate the stock for up to 1 week or freeze for up to 6 months.