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

Veggie scraps

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.