Best Chicken Bone Broth
Makes
4
litresPreparation
25
minutesCooking time
12
hoursIngredients
1 1 chicken carcass (from last night’s roast chook!)
3 3 celery stalks, roughly chopped
1 handful 1 flat-leaf parsley
2 large 2 carrots, roughly chopped
1 large 1 onion
2 large 2 garlic cloves
2 Tbsp 2 Bragg Organic Apple Cider Vinegar (the acidity helps to extract the collagen from the bones)
Method
- Place the carcass in a large stockpot (5-6 litre) and add in all the vegies. Cover with cold, filtered water. Add a splash of apple cider vinegar and bring to the boil.
- Reduce heat to low and simmer for at least 10-12 hours (this will give you the best skin-glowing result). You can also skim off the fat along the way.
- Allow to cool. Strain and place in the fridge so the remaining fat rises to the top.
- Once the fat has solidified, skim it off and pour the broth into clean glass containers.
- This broth will keep in the refrigerator for 3 days and freeze for up to 3 months. Makes about 4 litres.
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