Servings: 20

2 - 3 Chicken frames 2 to 3 Chicken frames
1 tsp salt 1 tsp salt
Handful peppercorns Handful peppercorns
¼ cup apple cider vinegar ¼ cup apple cider vinegar
Bayless Bayless
3 sticks celery 3 sticks celery
White part of leek White part of leek
Fresh parsley Fresh parsley
Fresh thyme Fresh thyme
Whole head of garlic crushed Whole head of garlic crushed
1 washed onion with skin on 1 washed onion with skin on

1. Put the chicken frames in a large pot and cover with water. Add salt, peppercorns and apple cider vinegar ( the ACV will help breakdown the chicken and produce collagen)
2. Bring to boil and then reduce to simmer. Skim froth from the top as you go along.
3. let simmer for minimum 4 hours and keep checking it.
3. Once you feel ready add all other ingredients and let simmer for 2 hours.
4. Take out meat/bones, vegetables and strain stock into a new pot to catch any small bits.
5. Let cool down and pop into fridge for an hour.
6. Skim fat from the top and store in jars.

A beautiful and flavourful chicken stock that will make you feel good inside  A beautiful and flavourful chicken stock that will make you feel good inside