About this Recipe
The old wives’ tale of chicken soup being amazing for sickness has some truth to it. Chicken stock has nutrients that are great for the gut and therefore, the immune system.
- Bone broth kit or chicken carcass left over from a roast
- Water (enough to submerge bones)
- 2Tbsp Apple cider vinegar
NOTE: To increase nutrients throw in vegetable scraps into the broth, from potato skins to broccoli stems. I keep vegetables scraps from dinners in a freezer bag and when I make stock, I throw everything in.
Step by Step Instructions
In a slow cooker or large pot, place chicken carcass and vegetable scraps if you have them and submerge in water
Add a splash of apple cider vinegar (about 2 Tablespoons)
Turn onto high heat and once boiling, scrape off the scum that rises to the top
Turn to low heat and simmer for 24-48 hours
Strain bones and let cool on the bench.
Put into mason jar and place in the fridge. In the morning, spoon off any fat which would have settled on the top and gone hard. From here either store in the fridge until needed or store in the freezer.
Fridge: 3-4 days
Freezer: 4-6 months.
To make it easier to use for baby food preparation, make sure you store in the freezer into portions, using either an icecube tray or muffin tins.
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