Wash the chicken bones well and remove the innards and fat.
Boil the bones for 2 - 3 minutes, then drain the water. Wash the pan clean, quickly wash the bones and boil it once again. When you've removed most of the scum, go to Step 3.
After cooking in the pressure cooker for 30 minutes, let it cool down naturally, and add the leek. Cook for another 30 minutes and let it cool down naturally once more.
Strain the soup through a sieve, then strain it once more through a paper towel. Then it's done.
If you don't have a pressure cooker, let it simmer slowly, adding water as you go.
Story Behind this Recipe
I made this when I was making a soup stew. Everyone makes it the same way, but it was delicious when I made it so I wrote it up here. The photo shows the soup with just salt and leek.
It's a waste, but if you drain the water after it's boiled for the first time, you'll get a tastier soup! Simmer with ginger or vegetables to get rid of the smell. The taste will change if you do so. I just kept it simple this time. This soup will be cloudy if you crush the bones in a mixer before simmering, but it will be harder to strain! It's convenient to store it in a zip bag in the freezer so you can use it any time. The 1 kg of chicken bones I bought reduced to 750 g after it was washed and cleaned!