GUT HEALING CHICKEN BROTH (makes approx 2 litres)
Slow-cooking releases the minerals and nutrients from the bones.
3 tbsp olive oil
4 celery stalks, roughly chopped
2 small onions, peeled and chopped
2 leeks, trimmed
1 large clove garlic, halved
2 carrots, chopped
1kg (approx) Bostock organic chicken frames
1 tbsp cider vinegar
2 bay leaves
1 bouquet garni
handful of parsley stalks
Heat oil in a large pan with a lid and saute the celery, onions and leeks for 5-7 minutes.
Add the garlic, carrots, chicken, cider vinegar, bay leaves and bouquet garni.
Add 2 litres of water and bring it to a gentle simmer. Cover and cook gently for 3-4 hours, or ideally 5-6 hours, to extract all the nutrients from the bones. Check occasionally that it has not dried out and top up with water if needed. Skim off any grey scum from the surface.
Pour the stock through a sieve into a bowl and allow it to drip for a few minutes. Gently press the soft vegetables through the sieve with a spoon. This will release more liquid from the vegetables.
Pour into cups or bowls and enjoy, or let it cool, then ladle it into containers to store in the fridge for up to 5 days, or in the freezer.
This bone broth is nutrient dense, health promoting, and is loaded with anti-inflammatory ingredients that are vital for gut health. It tastes great as well!!!