Chicken Bone Broth

Ingredients

• 400g chicken bones (carcass, backs, or wings)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Method

1. 01

   Place chicken bones (carcass, backs, or wings) in a large pot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones to remove impurities.

2. 02

   Return cleaned bones to the pot and cover with fresh cold water. Add a splash of apple cider vinegar (optional — this helps extract minerals from the bones).

3. 03

   Bring to a gentle boil, then reduce heat to the lowest setting and simmer uncovered or partially covered for 2–3 hours.

4. 04

   Skim off any foam that rises to the surface during the first 30 minutes of cooking.

5. 05

   Strain the broth through a fine mesh sieve and allow to cool. Remove any fat that solidifies on top after refrigerating.

How to offer

Serve warm as a gentle drink from a cup or mix into purées and cereals to boost flavour and nutrition.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.