Start by rinsing the chicken bones under cold water to remove any impurities, which helps create a clear broth.

Place the prepared chicken bones into a large stock pot and add approximately 12 cups of cold water. Turn the heat to medium-high until the water begins to bubble gently.

After verifying it reaches a gentle simmer, lower the heat to keep it at a soft simmer for several hours.

After around 30 minutes, add the crushed garlic and cilantro roots or stems into the pot along with ground white pepper.

Once the broth has simmered for about an hour, begin seasoning it with thin soy sauce and fish sauce.

During the first 30 minutes of simmering, use a ladle or skimmer to remove any floating foam, then strain the broth through a fine mesh sieve at the end.

Let the broth cool at room temperature for about 30 minutes before pouring into airtight containers for storage.