So, after my raving about Bone Broth and it’s cure all ills mailing – here is my recipe for Chicken Bone Broth.

If you can use organic and / or grass fed bones, then great, but if you can’t find them or you are watching the pennies, then non organic is also fine. 

1. Put all the leftover bones and skin from a chicken carcass into a large stock pot (and giblets if you have them!). Add vegetables like celery, onion, carrots, parsley. Cover with water. Add some black pepper and a little celtic sea salt along with 1 tablespoon of apple cider vinegar per litre of water – this helps to start the breakdown of bones, you can also use lemon juice.

2. Bring to a boil and then reduce heat to bring the stock to a gentle simmer. Simmer partially covered at least 8-12 hours, occasionally you might want to skim off any foam that comes to the surface.

3. Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.

For Beef or Lamb bones – the recipe is the same – but you would be cooking the stock for up to 36 hours.  Beef and Lamb bones are much more dense than chicken – so it takes loner for all the goodness to be extracted!

If your bones are raw – then I would roast them first, as it adds more to the flavour, but it isn’t necessary.

Happy Broth Making!