Bone Broth
INGREDIENTS
2 chicken carcasses (ask for them at the butcher. Get them to add in some chicken feet if you’re hardcore)
1 onion
3 cloves garlic
The leaves off a bunch of celery
3 carrots
1 tsp whole black peppercorns
2 bay leaves
1 Tbsp fresh ginger
Handful of fresh thyme
1. Place the chicken in a large pot.
2. Roughly chop veg (leaving onion and garlic skins on) and add to pot with remain ingredients.
3. Cover with 4-6 litres of water (or pop in the slow cooker).
4. Bring to the boil then reduce heat to a gentle simmer and cook, partially covered, for 8 hours.
5. Once slightly cooled, strain stock into another saucepan.
You can then divide the stock up into jars, 1 cup containers to add to casseroles etc or pop it back on the stove straight away add in veg to simmer for half an hour to make soup!
Lasts 4 days in the fridge or 3 months in the freezer.