Prep time:
Cook time:
Total time:
Serves: 4 People
Ingredients
- Chicken carcasses x 2
- Carrots x 2
- Onion x 1
- Celery x 1 stick
- Leek x 1
- Nutritional yeast powder x 2 Tbsp
- Apple cider vinegar x 2 Tbsp
- Garlic x 4 cloves crushed
- Dried herbs x 1 Tbsp
- Kelp or wakame x 1 frond or sheet
- Water
Instructions
- Place the chicken carcasses in a large pot. You can cook this on the top of an indoor fire if you have a flat topped one. Use a cast iron pot if doing this.
- Fill the pot with enough water to cover the carcasses well.
- Roughly chop all vegetables and add to the pot. You don't need to peel them if they are well scrubbed and organic.
- Add the rest of the ingredients.
- Put on the pot lid.
- Sit the pot on a heat source (stove or fire) and let it heat to a gentle boil. Simmer for a good 8 hours or so to get the calcium from the bones of the carcasses into the stock.
- When done, let cool until just warm. Strain off the fluid using a seive.
- Put into containers to freeze or use immediately as a base for soups, stews or gravies.
- - See more at: http://sarah-beesley.healthcoach.integrativenutrition.com/node/382#sthash.GtDJ1003.dpuf
Notes
You can use other bone types - lamb, beef or venison.
You can change the vegetables to create different flavours.
You can change the vegetables to create different flavours.