Try this simple gut healing recipe.

Ingredients

• 2 kg chicken (carcasses)
• 2 tbsp apple cider vinegar
• 3 cup chopped vegetables (celery, sweet potato, leek)
• filtered water (Sufficient to cover)

Instructions

1. Place bones in a slow cooker or large stockpot.
2. Add the chopped vegies, apple cider vinegar which helps to draw the minerals from the bones and enough filtered water to cover all ingredients.
3. Turn on the slow cooker and leave to cook overnight or 6 to 12 hours.
4. If cooking on the stovetop, bring to the boil, reduce and simmer gently for 6 to 12 hours.
5. Skim off the foamy bits that come to the surface during the cooking process.
6. Once cooked, cool the broth and strain through a colander reserving the broth.
7. Pour the broth into silicon pods or ice-cube trays ready for the freezer.
8. Bone broth will keep in the fridge for 4 days and frozen for up to 3 months. Never use broth from the fridge after its 4 days old.

Notes

Age: 6+ months

Makes: 1-2 litres

Freeze: Yes