This delicious stock is SO simple to make, rich in nutrients and YUM!
Ingredients:
- 3-4 Chicken carcases
- 2 tablespoons of apple cider vinegar
- Salt and pepper
- 4 litres of filtered water (Or just fill your pot)
Optional additions:
- 4 Chicken necks &/or feet (if you can find them – good luck)
- 1 leek
- 1 handful of celery leaves
- 1 carrot
- 1 parsip
- 1 bay leaf
Method:
Slow cooker
Place all ingredients into a slow cooker. Cook on the slowest setting for up to 12 to 36 hours. Every now and again, check to ensure that the bones are covered with water. When finished cooking, pour the broth through a sieve into a large bowl. Allow to cool to room temperature. Refrigerate uncovered until the stock congeals and the fat sets on the top. If you don’t want to consume the delicious fat with your broth, make sure you keep the fat and use it for cooking. Place she stock into containers and store in the fridge or freezer.
On the stove
If you don’t have a slow cooker, place all ingredients into a large pot and bring to a gentle simmer. Reduce the heat and cook for 12 hours. Check every now and again to ensure that the bones are covered with water. When finished cooking, pour the broth through a sieve into a large bowl. Allow to cool to room temperature. Refrigerate uncovered until the stock congeals and the fat sets on the top. If you don’t want to consume the delicious fat with your broth, make sure you keep the fat and use it for cooking. Place she stock into containers and store in the fridge or freezer.
