Chicken Bone Broth
2-3 organic chicken carcusses
4 carrots - roughly chopped
1/2 bunch celery - roughly chopped (plus leaves)
4 brown onions - halved
4 garlic cloves - halved
1tbs apple cider vinegar
2 tbs black peppercorns
1 sprig rosemary
1 sprig of thyme
1tsp pink salt
enough to cover the ingredients water
- Throw all the ingredients into a stock pot and bring up to the boil.
- Turn the heat down to a simmer and cook for 12-14 hours
- Sieve the stock and pour the clear liquid into glass jars or tuppleware
Allow to cool before transferring for storage. It’ll last for up to a week in the fridge and 3 months in the freezer.
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