Chicken Bones

Chicken bones make the stock base for congee, soup, and broth. A mix of neck, back, and carcass bones gives more gelatine than frames alone, so the stock sets thicker and tastes fuller. Simmer frozen bones for at least two hours, skimming the scum off in the first twenty minutes. Check whether a pack is frames only or has meat still attached, since that changes both the price and the flavour.