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Homemade Chicken Stock

This is so simple and the health benefits are endless.  From using the chicken bones the stock contains minerals, gelatine (supports digestion, skin health, helps maintain healthy bones) and amino acids such as glycine (promotes muscle growth, repairs and protects cartilage and joints), proline (heals cartilage and cushion joints) and glutimine all of which support your gut lining and keep it nice and strong.

Ingredients (makes roughly 3L)

  • 2 brown onions, roughly chopped
  • 3 carrots roughly chopped
  • 1/2 a celery roughly chopped
  • Herbs you can use: bay leaves or thyme or oregano
  • 2kg’s chicken wings
  • Water

Method

Add all ingredients into a big pot.  Cover the chicken with water and simmer for roughly 3hours, remembering to skim any scum that comes to the surface.

Strain the golden liquid from the goodies in your pot.  Discard the goodies into your green bin.  Allow for the chicken stock to cool.  To speed this process up you can put your pot in a bowl of ice.  Otherwise once the liquid has cooled enough then put into your glass jars or containers to go in either the fridge of freezer.  Note: it will keep for roughly 5 days in the fridge but for months in the freezer.  I use ice-cubes for the freezer so then I can use a couple of cubes at a time to add flavour to food.

Enjoy! x