I make a big batch of this bone broth at least once or twice a week. Then I use it whenever I would normally use water in cooking. It goes into soups, sauces, cooking rice and mashed potato. It give a great flavour and nutrition boost to any recipe. I keep a few days supply in the fridge and freeze the rest in mason jars. Veggie scraps are collected through the week and kept in the freezer – trimmings of carrots, zucchini, onions etc. The apple cider vinegar helps to draw minerals out of the bones.
1 organic or free range chicken carcass
Dash of apple cider vinegar
4-5 L filtered water – to fill slow cooker
Place all the ingredients in the slow cooker and cook on LOW for 24 hours.