chicken bones (if you are making a chicken stock)
– I have also bought chicken necks or drumsticks to add when I don’t have bones
Vegetable scraps or peelings – onion, garlic, celery, carrot, pumpkin, fennel, ends of asparagus, kale stems, salad scraps etc
– you can add any of those vegetables in the fridge that are getting a little old
herbs – parsley, rosemary, bay leaf
1 tsp peppercorns and sea salt
2 tbs apple cider vinegar (this helps to bring out the minerals from the bones)
Over the course of the week or longer collect your meat and vegetable scraps and place them in a paper bag, glass container or jar and keep them in the freezer, this keeps them fresh until you are ready to use them.
Using your slow cooker or saucepan add the scraps and cover with water, then add the rest of the ingredients.
Start with your heat on high until the broth boils and then reduce the heat to low and allow the broth to simmer for 6-12 hours
You can leave the broth to simmer overnight and you will extract more nutrients.
Allow to cool slightly before straining the stock through a fine sieve into a large storage container.
Cover and place in your refrigerator until the fat rises to the top and congeals. Skim off the layer of scum from the top and reserve the fat and stock in covered containers in your refrigerator or freezer.
For any broth you’re not using you can freeze in glass jars for up to 3 months until needed.
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