Bone Broth
This bone broth can be used where a recipe calls for stock
Makes enough for: 1 batch stock
Ingredients
- Left over roast chicken bones
- 500 g chicken wings
- 500 g chicken off cuts from spatchcocking the chicken
- 15 mls apple cider vinegar
- Freshly ground black pepper to season
- 2 l water
- 1 onion, quartered (you can leave the paper on)
- 2 large carrots, thickly sliced
- 4 ribs celery, thickly sliced
- Handful of fennel fronds
- Any other vegetable scraps you have on hand
- Generous handful of parsley
Method
- Place the chicken bones, wings and off cuts into a large stock pot
- Add the vinegar and season well with the pepper
- Add the water, put the lid on the pot and leave to sit for an hour
- Add the onion, carrots, celery, fennel and other vegetable scraps you have on hand
- Place the lid on the pot and bring to the boil
- Reduce the temperature to the lowest setting and leave to simmer for 12 hours
- In the last hour add the parsley
- Remove the chicken wings and set aside to make chicken and corn soup
- Strain off the liquid and place into sterilized glass jars
- Once cool put the lids on the jars and freeze to use as needed