chicken stock 2

chicken stock 2 ingredients: 2500 gr chicken bones 3 carrots 3 onions 8 celery stalks 1 tsp black peppercorns 2 bay leaves 2 sprigs thyme 1 star anise 2 tablespoons soy sauce 4 cm ginger, crushed 1/4 bunch celery leaves water Preparation: Wash the bones and place them in a saucepan with enough water to cover the bones for 5cm and bring it gently to a boil and skim regular the impurities off. Gently boil gently for 1 hour until the fat rises to the top and skim it off. Cut the onions, celery and carrots coarsely and add it along with the peppercorns, bay leaves, thyme, parsley / celery, star anise, ginger and soy sauce to the boil and simmer gently pulling it 3-4 hours . Strain the broth and let cool.