Ingredients:
1 whole chicken (about 1.5kg) cut into pieces
*For richer broth, you may use Old Fowl instead
Chicken Feet (as desired)
Salt, to taste

Instructions:
Rinse the chicken under cold water.
Place it in a large stockpot.
Cover with cold water until the chicken is submerged by about 1-2 inches.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer gently, uncovered, for 1.5 to 2 hours, skimming foam and fat as needed.
Remove chicken and season broth with salt to taste.

Use immediately or store in the refrigerator or freezer.
This chicken broth recipe is perfect for serving as a steamboat soup base and can also be used to enrich noodle and porridge dishes by substituting water.