Easy Chicken bone broth

Ingredients

1 onion, roughly chopped

4 celery stalks, roughly chopped

2 garlic cloves, roughly chopped

4 carrots, roughly chopped

2 tbsp apple cider vinegar

2 bay leaves

2 free range chicken carcasses, left over from roast or store-bought

4 litres filtered water

a pinch of pink rock salt

Method

Fill a large pot with water and add chicken bones.

Let bones and carcass sit in water and vinegar for 30 minutes so acid in the vinegar will draw minerals from the bones. Add all other ingredients and bring to the boil, then cover and reduce the heat to a very low temperature so that the water is very gently simmering. Cover with lid.

Simmer for 12–24 hours. You may see scum on the top, so just skim it off. (With organic chicken there is rarely much to skim.)

Cool in the fridge, not at room temperature as broth can be a breeding ground for bacteria.

Fill Pyrex containers and freeze, and then heat and drink for gut healing properties.

The bone broth will keep in the fridge for up to a week, or can be frozen for up to three months.