Ingredients

• 5 kg chicken frames (ie carcass) including some chicken feet if possible (organic, free range is best)
• 4 carrots (unpeeled, cut into 4 equal pieces)
• 4 onions (unpeeled and halved)
• 4 celery stems (cut in four (use the leaves too))
• 4 tbsp roughly chopped ginger
• 6 garlic cloves with skins on (pierce the skins with a sharp knife)
• 1 tbsp black peppercorns
• 2 tbsp apple cider vinegar
• 4 bay leaves
• 4 thyme sprigs (or 1 tsp dried leaves)
• 3 parsley sprigs

How to make chicken broth:

1. Fill pot: Place all the chicken stock ingredients into a large stockpot. Fill with enough cold water to just about cover the bones.

2. Bring to a boil on medium-high heat. Scoop off and discard any foam that collects on the surface using a ladle (this helps make broth clearer).

3. Turn stove down to low and simmer for 3- 8 hours with lid off. The stove should be low enough so the surface is barely rippling and you just get a gentle bubble every now and then. If it's boiling too rapidly, you'll get murky stock. If you are sensitive to histamines, or have a very impaired gut, then cook for only 3 hours, strain, cool and freeze straight away.

4. When finished cooking, use a lid to hold the bones and vegetables in the pot, pour the stock through a fine sieve into another pot or large bowl. (Alternatively, scoop out the solids first with a slotted spoon and then strain.)

5. Measure out into containers for storage and faster cooling. (I do multiples of 1 cup which makes it easier when using broth in a recipe). 

6. Allow to cool on the counter then refrigerate. This will make any fat rise to surface and solidify.

7. Scrape fat off the surface and store separately to use in cooking as it's highly nutritious.

Ready to use! 

Love Meaghan xx

Meaghan South

Vitality Coach

Ph 0407642785