Chicken Bone Broth

INGREDIENTS

1 brown onion, quartered
2 carrots, chopped
4 sticks celery, chopped
4cm piece ginger, chopped
1 tbs black peppercorns
1 chicken frame/carcass (ask your local butcher) 5 chicken wings
water

METHOD

Preheat oven to 200C or 180C fan forced.

Place chicken wings on a lined baking tray and bake for 30-40 minutes until golden.

In large stock pot or slow cooker add onion, carrot, celery, ginger and peppercorns.

Place chicken frame/carcass on top of vegetables and fill pot with enough water to cover chicken.

Place over a medium heat or put slow cooker on high and bring to the boil. Once boiling add the chicken wings and reduce to a simmer. Cook on stove for 4 hours or in slow cooker on low for 6-8 hours.

Remove from heat and leave to cool for 1 hour. Pour broth through sieve to remove vegetables and chicken.

Transfer broth into a large glass or plastic air tight container and put in fridge overnight. Once set, skim off the solidified fat from the top of the broth.

Use fresh broth with 3-4 days or store in freezer for up to 2-3 months. Always boil broth before consuming.