- 3 chicken carcasses, cleaned
- 2-3 stalks spring onions
- 1 carrot, chopped
- 2 slices ginger
- Some pork bones, get from the butcher for a nominal fee or he may give them to you for free
- Put all the ingredients into a deep pot and add water until three quarters full. Bring to a rolling boil. Skim off any impurities or scum.
- Reduce the heat and simmer for 1½-2 hours. Strain the stock and discard the rest of the ingredients. Use the stock as required.