Yields1 Serving

 2 kg chicken frames including neck, feet, wings etc when possible
 ½ cup of apple cider vinegar
 2 organic onions,skin on, cut into quarters
 2 carrots
 2 sticks celery, including the leaves
 1 bunch of fresh thyme or rosemary
 4 l filtered tap water, or enough to coer all bones
 10 peppercorns

Cooking Instructions
1

Crack the bones and place into a large cooking pot. Cover with water and add the apple cider vinegar. Let stand for 1 hour. Then, slowly bring the broth to the boil, skimming off any scum that comes to the surface.

2

Roughly chop the vegetables and add to the broth with the peppercorns and herbs. Allow broth to 'smile', or a very low simmer, for approximately 5 hours. Be sure to top up the water to cover the bones as the broth cooks.

3

Strain the broth through a stainless-steel colander into a large ceramic, glass or stainless-steel bowl. Discard the solids.

Storage
4

The broth can be refrigerated for 7 to 14 days, or placed in the freezer for several months. To minimize the storage space, you can reduce the quantity of broth from four to one litre by allowing it to reduce on the stove once it has been strained. It can then be frozen and cut into cubes for easy access. Once reduced, 1/4 cup of broth can be added to 3/4 cup of water to make up 1 cup of broth required in a recipe!

Uses for Chicken Broth
5

Enjoy your chicken broth in a mug as a pick-me-up; in soups, stews, gravies and sauces; in scrambled eggs and mashed potato; cook your rice in chicken stock for fabulous flavour using the absorption method. The possibilities are endless!!

Ingredients

 2 kg chicken frames including neck, feet, wings etc when possible
 ½ cup of apple cider vinegar
 2 organic onions,skin on, cut into quarters
 2 carrots
 2 sticks celery, including the leaves
 1 bunch of fresh thyme or rosemary
 4 l filtered tap water, or enough to coer all bones
 10 peppercorns

Directions

Cooking Instructions
1

Crack the bones and place into a large cooking pot. Cover with water and add the apple cider vinegar. Let stand for 1 hour. Then, slowly bring the broth to the boil, skimming off any scum that comes to the surface.

2

Roughly chop the vegetables and add to the broth with the peppercorns and herbs. Allow broth to 'smile', or a very low simmer, for approximately 5 hours. Be sure to top up the water to cover the bones as the broth cooks.

3

Strain the broth through a stainless-steel colander into a large ceramic, glass or stainless-steel bowl. Discard the solids.

Storage
4

The broth can be refrigerated for 7 to 14 days, or placed in the freezer for several months. To minimize the storage space, you can reduce the quantity of broth from four to one litre by allowing it to reduce on the stove once it has been strained. It can then be frozen and cut into cubes for easy access. Once reduced, 1/4 cup of broth can be added to 3/4 cup of water to make up 1 cup of broth required in a recipe!

Uses for Chicken Broth
5

Enjoy your chicken broth in a mug as a pick-me-up; in soups, stews, gravies and sauces; in scrambled eggs and mashed potato; cook your rice in chicken stock for fabulous flavour using the absorption method. The possibilities are endless!!

Chicken Broth