Chicken Bone Broth Recipe
Make the most of your whole chicken, bones and all, by boiling up your own bone broth. Nutritious and immune-boosting, bone broth is simple and cost-effective to make. Either pick up a pack of chicken carcasses or use up your bones from your Sunday roast. 1 chicken carcass makes 1 litre.
Organic cider vinegar or lemon juice
100g offcuts or ends from onions, celery, carrots or leeks
5-6 black peppercorns
1 bay leaf
Put the bones, veg ends, vinegar, herbs and seasoning into a large saucepan.
Cover with cold water and cover with a lid.
Bring to a boil, then reduce the heat and simmer with the lid still on for at least a further 6 hours, although up to 12 is great as the bones begin to break down.
Use a spoon to skim off any scum or foam that sits on the top of the both as it cooks.
Strain the broth through a fine sieve or muslin. Use right away or leave to cool before storing in the fridge or freezer.
If you want to use just a little bone broth at a time, try pouring into an ice cube tray, freezing and defrosting as and when you require.