1 whole free-range chicken, or 1 - 1.5kg of bony chicken parts (necks, backs, breastbones and wings). Gizzards and feet can also be added.
Cold filtered water
2 Tablespoons of vinegar (apple cider vinegar is our fav.)
1 large onion coarsely chopped
2 carrots peeled and coarsely chopped
3 celery sticks coarsely chopped
1 Tablespoon sea salt
4 bay leaves
1 bunch of parsley
If whole, cut the chicken up into several parts. Place the pieces into a large pot with the vinegar, and all vegetables (except parsley). Add enough cold water to cover the bones by 5cm. Let stand for 30 minutes to 1 hour.
Bring to the boil, and remove the foam that rises to the top. Reduce heat, cover, and simmer for 6 - 24 hours. The longer you cook the broth, the richer and more flavoursome it will be. About 10 minutes before finishing cooking, add the parsley.
Remove pieces with a slotted spoon. Any meat taken from the bones can be used for another meal. Strain the broth into a large bowl and once cooled place into the refrigerator. When the fat rises to the top and sets, skim it off. Portion the stock in covered containers and refrigerate or freeze.
If using a slow cooker, cook on low for 24 hours.
Chicken broth can be enjoyed for gut health morning, lunch or evening. It also make a wonderful base for soups, curries and pretty much anything really!