How I make my chicken stock

One large pot of water
2 chicken carcasses
10 chickens' feet
2 chicken leg quarters
2 onions, cut into large wedges
5-6 cloves garlic, bruised and skin removed
2 carrots, cut into chunks

1. Bring a large pot of water to a boil.

2. Immerse all ingredients. Water should just cover all the ingredients.

3. Bring to a boil again and skim off all the scum.

4. Lower the heat to as low as you can (you should still see a bit of bubbling) and lightly simmer, covered, for 2 hours.

5. Strain and take out the carcasses and legs. When it's cooled, pick out all the meat and use it for chicken mayonnaise sandwiches. Discard the rest.

6. Season with salt and pepper if you wish.

7. To make a clearer stock, freeze the stock in freezer bags. Once it's frozen, remove the iced stock and place it on top of a strainer lined with a cheesecloth. You can use kitchen paper but you may need to change it a few times.

8. Let it drip into a bowl - this may take a few hours.

* Can be used in hotpots, soups, sauces... or whenever you feel you want to substitute water.