Chicken Stock

INGREDIENTS

2 chicken carcasses and the giblets

sea salt and black peppercorns

boiling water

2 bay leaves

1 tbsp apple cider vinegar

 

SERVES: 12

PREP: NO PREP REQUIRED

COOKING: 2-3 HOURS

TOTAL: 2-3 HOURS

DIFFICULTY: EASY

METHOD

Add all the ingredients to a large stock pan.

Bring to a boil, reduce the heat, and simmer for 2-3 hours.

Pour the stock through a sieve to remove all the bits.

The stock will keep fresh in the fridge for a week but can also be frozen in batches to add to soups.

You can also drink the stock as a nourishing warm drink.