This is a versatile chicken stock for people with food sensitivities and gut issues. Alot of my clients on the Gut Health protocol with known food sensitivities or gut issues use this stock as its adds a delicious flavour, but doesn't exacerbate histamines issues like normal chicken stock and broth can. And of course you know exactly what's in it so no hidden nasties. Enjoy.

 Ingredients

• 500g skinless chicken thigh fillets or breasts, cut into pieces

• 750g mixed vegetables cut into pieces e.g., celeriac, onions, leek, garlic, ginger, turmeric, carrot and celery. I like to use whatever needs using in the fridge, (just ensure the flavours work together and don't use known foods that cause sensitivities)

• 6 sprigs mixed fresh herbs e.g., Rosemary, thyme, parsley

• 100g sea salt

• 2 dried bay leaf

• 12 Coriander seeds

• 150mls of water

Directions

1. Place chicken pieces into mixing bowl and mince 5 sec/speed 7. transfer into a bowl and set aside.

2. Place mixed white roots and vegetables and mixed fresh herbs into mixing bowl and chop 10 sec/speed 5. scrape down sides of mixing bowl with spatula.

3. Add salt, bay leaf, coriander seeds and reserved minced chicken and water and cook 25mins/varoma/speed 2. Place simmering basket instead of measuring cup into mixing bowl lid. Mixture will thicken and become fairly dry.

4. Remove simmering basket. Insert measuring cup and blend 1min/speed 7. Cool.

5. Transfer into ice trays and freeze. When frozen transfer to storage bag or container to sue as needed. It may not freeze completely but stay a little soft, this is fine.