Chicken Broth

Take a deep breath, this may involve things you might not have used before. Trust me it's worth it. 'Double Double Toil And Trouble'... In a large slow cooker I use two bags of feet and one carcass. Just to be clear... there are no rules, experiment until your hearts content! Last week I used a bag of feet and necks and it was wonderful. I love using the feet and necks as it gives the most gelatinous wobbly broth, a sure sign it is loaded with gelatin. Let's face it, if you've got a left over carcass after a roast and you don't want to wait- you just go for it. Better to broth than not. Cover the bones in the filtered purified water, add a splash (up to a quarter of a cup) of apple cider vinegar to draw out the minerals and a good crack of Himalayan Crystal Salt. Is apple cider vinegar necessary? No, but it is better to be in there trust me. Pop on the stove for 8-12 hours, and you're done! Again if you've only got a few hours, that's ok too. Four would be the minimum. Now everyone has their own unique way, and I believe we find our own way by experimenting. And I look forward to hearing your way! As mine is mainly for Willow I keep it really simple. An hour before it's ready I throw in any veggies I have lying around to add extra flavour. My tip is to NOT put in the veggies first, they are gelatine thieves and soak it all up. Pop them in towards the end with whatever takes your fancy. My advice is to source healthy organic bones. The reason why? Less heavy metals, antibiotic residues and better omega 3's. A healthy pasteurised animal is better than a genetically modified, grain fed, sad animal with diseased organs. You want to know that your animals lived a good life, disease free. I have no problem using raw bones, but if you want added flavour, heat the bones up first to get the flavours kicking. It's really delicious if it's fried off first in ghee or coconut oil and adds even more goodness! Once you're done, strain and store and get ready to add it to everything in sight. I keep my strained veggies and blend them into little patties for my son Willow. I'm a big believer in using everything, no waste. I store my broth in Mason Jars- all different sizes. I also use silicon pods. They have been thrashed since Willow was born.. They are a mothers essential and perfect for smaller servings and baby food. Be sure to leave an inch or so at the top of the glass jars to allow for settling and fats to solidify. *NB never throw out the fat. Fat is GOOD and great for cooking. Date the broth going into the fridge. Store up to five days, if longer than five days, bring it back to the boil before using. But just quietly, mine is always devoured. Broth will easily last six months in the freezer. There are no rules. Broth anywhere, anytime.