Chicken stock/Bone Broth

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  1. Add your chicken bones and skin to your slow cooker and cover with purified water. Add a splash of Apple Cider Vinegar with The Mother, to help draw out the collagen from the bones.

– You can stop here, this is technically all that you need to do to let it cook as instructed in step 3 but read the next step if you want to make it extra yummy! –

  • Add an onion (cut in half, skin on), 2-3 whole carrots, 2-3 stalks of celery, 1-2 cloves of garlic. Fresh ginger and turmeric cut into large pieces. You can add any vegetables or herbs that you like, play around and make it your own.  Season with quality sea salt and cracked black pepper.
  • Cook on LOW for 18-24 hours. 
  • Remove all solids and strain the contents through a sieve into a large bowl. Use funnel to pour portions into large glass jars for storing. 
  • Store in the fridge for up to 1 week, or freeze for up to 1 year. There will be a layer of fat at the top which is great of cooking with too. 

*Note: I use our bone broth as a substitute for water when boiling rice and pasta (great way to get those nutrients into fussy eater kids). I add it to all soups, stews and casseroles. But our favourite hack is enjoy a warm drink of bone broth to break an extended fast.


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