Make Chicken Broth with Leftover Chicken Skin

• 4 pieces Chicken skin
• 1 The green portion of Japanese leeks
• 1 clove Garlic
• 1 tsp Salt (optional)
• 2 tbsp Sake
• 600 ml Water

1. Crush the garlic (you can also use sliced ginger).
2. Add all ingredients except the chicken skins into a pot and turn on the heat.
3. Once it comes to a boil, add the chicken skins and reduce the heat to very low.
4. Cover the pot to prevent the soup from evaporating, and simmer it for 4-5 minutes, and turn off the heat.
5. Let it sit until it cools.
6. Once the soup is cooled, strain it through a paper towel.
7. If you prefer to make a light soup, chill it in the refrigerator and remove the congealed fat.
8. You will have salt flavored chicken skin and about 600 ml of chicken broth.
9. Use them in a dish or make a soup and enjoy.
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chicken skin, leeks, clove garlic, salt, sake, water

Taken from cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin (may not work)