Ingredients:

​

Chicken carcass (leftover from a roast) or 1 kg of chicken wings

2 carrots, cut into 1 inch pieces

2 onions, peeled and quartered

2 bay leaves

2 sprigs of thyme

Handful of fresh parsley

2 celery sticks

1/2 tbsp peppercorns

2 tbsp of apple cider vinegar

1 tsp salt

​

Method:

​

Put all the ingredients in a slow cooker and cover with water. Simmer on low for 24 hours and skim the fat occasionally. Strain through a colander into a container (not into the sink like I once did!) and leave to cool. Keep chilled for up to a week or freeze (in portions). I enjoy chicken broth as a hot drink and add a few drops of doTERRA ginger essential oil (or fresh ginger) and chilli flakes.

​

​

​