2 chicken carcasses and the giblets
sea salt and black peppercorns
2 bay leaves
1 tbsp apple cider vinegar
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.