Directions

1. Place your chosen cuts of chicken in a stockpot, cover with water, add salt and pepper and bring to the boil.

2. Reduce heat to low, skim off any scum that rises to the surface, then cover and simmer for 2 hours.
3. Remove from heat and place the pot in a sink of cold water to cool the stock quickly. (This will help minimise histamines from developing, to help cool quickly pour into large stainless steel bowls and put in fridge).
4. Once cool, remove the meat and bones from the pot and set aside in a dish. (When the meat is cool enough to handle, remove from bones with any connective tissue and reserve for meals / soups / stews / roasts).
5. Pour stock into glass containers or jars, leaving 3 cm space at the top for expansion. Cover containers with lids and freeze. If using jars, set jars carefully on a flat surface in the freezer without their lids, and place lids on top once stock is frozen, (this prevents jars bursting, as stock expands when it freezes).

NOTE:

*You can also use any of the following:

• Lamb shanks, neck, chops, whole leg / shoulder - cook 3-4 hours
• Turkey / duck wings and drumsticks, thigh cutlets with bone in - cook 2 hours
• Beef osso bucco, oxtail, ribs - cook 3-4 hours
• Pork ribs, pig trotters, pig face - cook 3-4 hours
• Fish heads and fish on the bone - cook 1 1/2 hours 

**You don't need to add apple vinegar to a meat stock, it is used in long-cooked bone broths to draw out the minerals from the bones. Vinegar is high in histamines and should be avoided by those with histamine intolerance.

*** You may like to add fresh herbs, ginger, garlic and onion, however its not necessary for this stock and keeping it simple makes it really easy to make.