有時出去食嘢可以食到好多美味嘅嘢，不過少不免都會多味精。而平時食零食已經免不了。所以自己煮時寧願清淡一啲，盡量唔落雞粉同雞汁。有些菜式加雞湯比較好味，但都係覺得自家制雞湯更健康。尤其是煮通粉或麵俾阿囡，雪成冰粒可以隨時攞番出嚟煮，又方便又健康。
材料：
雞殻 1隻
水 2公升
紅蘿蔔 1個
洋蔥 1個
西芹 2條
香葉 1塊
金華火腿 少許 (可省)
做法：
1. 把雞殻洗淨斬件。放入滾水中，略煮3分鐘，去血水。
2. 把所有材料放入一大鍋中，用大火煮滾後，轉慢火煲約3小時。隔去所有湯渣，放涼。再放雪櫃中冷藏。湯表面油份會變成固體脂肪。用匙羹輕易取走。
Ingredients:
1 chicken carcass
2 liters water
1 carrot
1 onion
2 stalks celery
1 bay leaf
Some Jinhua Ham (optional)
Method:
1. Rinse the chicken carcass. Blanch in boiling water to remove blood and impurities for about 3 minutes.
2. Put all the ingredients into a large deep pot. High heat until it boils. Reduce heat and simmer for about 3 hours. Strain the stock and discard the solid pieces. Let the stock cool. Refrigerate the stock. The fat will solidify on top of the stock, that can be easily removed with a spoon.
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