2 large potatos (use the Indonesian version which is harder) halved.
1 large red onion
1 tomato (optional)
1 chicken carcass (or other bones)
Water (the right amount comes with practice. Generally, rule of thumb is in measuring using the bowls you’re serving the soup in X # of people. Add 2-3 bowls extra – to factor in evaporation during cooking process)
* Make sure your pot has enough space at the top coz there’d be half an hour of brisk boiling. We don’t want the soup to spill over.
1. Bring the water to boil
2. Rinse the defrosted carcass or bones, drip dry (DO NOT CLEAN).
3. Add bones.
4. Add vegetables,
5. Bring water to brisk boil, turn gas stove to half. Boil for half hour.
6. Now, you can put the stove to a small boil (3 on a scale of 10) for it to simmer for another 1.5 hours. Alternatively, if you have a vacuum pot, time to transfer for cooking till time to serve.