Chicken stock recipe
Good quality stock/broth is hard to buy. To make it really worthwhile and loaded with nutrients the bones should ideally be from organic, preferably pasture-fed animals. Lots of nutrients are released from the bones within two hours but if you can leave it for at least 12 hours, then you’ll extract even more, especially the anti-ageing components.
Prep Time
5 minutes
Cook Time
2 – 12 hours
Prep Time
5 minutes
Cook Time
2 – 12 hours
Instructions
  1. Place the bones into a very large pan and fill with the boiling water. Add the vinegar and bring to the boil. Keep an eye out for any foam and remove with a spoon.
  2. Add in the other ingredients, put the lid on the pan and leave to simmer. The longer you can leave it the better. You may need to top up with water occasionally to ensure all the bones are submerged.
  3. Once the stock has simmered for some time, strain the liquid and leave to cool. Decant into jars or containers to store in the freezer.
  4. If using beef bones, once cooled the broth turns gel-like. This is normal and shows that it does indeed contain the gelatin you’re looking for. Don’t worry, it returns to a liquid once reheated.
  5. The stock will last in the fridge for around 4 days and can be frozen for up to 3 months.