Here is a vital ingredient that I mention all of the time in my recipes, the Homemade Chicken Stock, I can’t live without it. It’s something so essential, seriously once you know how to make it, you‘ll never buy stock again. I always make my stock using the leftover bones from a roast chicken. The best part about making your own stock is that you make use of the whole chicken by extracting all of the goodness that would otherwise be thrown away.
A South American proverb claims "Good broth will resurrect the dead". That may be a bit of a stretch, but it is true that bone broth is seriously good for you! It is loaded with easily assimilated minerals, immunity boosting fat, gelatin for joint health and so much more!
Be sure to use organic or free-range chicken for a healthier, more robust stock!
Makes 2-4 cups depending on the size of your chicken
1 free-range roasted chicken carcass, meat removed
1 handful fresh herbs such as parsley, oregano and thyme
1 medium onion
1 tsp salt
10 pepper corns
Place everything in a large pot or Dutch oven. Fill the pot with water until everything is completely covered by about about an inch. Bring to a gentle boil and immediately lower heat to a simmer. Simmer for three hours, occasionally skimming the foam and grime from the top as it rises to the surface. Once the stock has reduced and has a good flavour turn off the heat and using a soup ladle pass the stock through a fine sieve to remove all herbs and bones etc. Use right away or you can refrigerate or freeze the stock for later use.