4 kg chicken bones, 20 liters of water, 1 onion, 1 carrot, 100g celery, vegetable oil 100㏄, 1 fresh thyme and 2g parsley.

working methods

1. Wash chicken bones, peel onions and carrots, wash and cut into pieces; Wash celery and cut into sections.

2. Heat the vegetable oil in the pot, add the chicken bones and stir fry until slightly yellow. Add onion, carrot, celery and all seasonings and stir-fry for about 3 minutes.

3. Put Method 2 into a large pot, add water to boil, turn down the fire to remove the floating foam, cook for about 4 hours, and finally filter out the soup.