Simple chicken stock

Debone your whole chicken. Keep the bones.

Boil the bones with the water. Add in the optional vegetables if you want. It gives aroma.

Skim the stock if it is required.

Let it boil for 3 minutes then simmer it.

Simmer the chicken with medium to low heat for 1 hour or longer. The longer you cook, the stock is fattier.

The stock will be fattier with slowly simmering method.

After 1 hour, switch off the heat. Remove the bones and strain the stock out.

You have your stock ready for the soup, risotto, and rice