Makes 1 litre.
- 1 whole organic chicken
- 2 chicken feet, for extra gelatine (optional)
- 2 litres filtered water
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 large onion, chopped
- 3 celery stalks, chopped
- 5 cm (1 inch) knob of fresh ginger, grated
- 1/2 teaspoon ground turmeric, or grated fresh turmeric
- a good pinch of sea salt
- 1 bunch of flat-leaf parsley, around 100g
- 2 garlic cloves, crushed
- Put the chicken in a large stainless-steel stockpot, along with the chicken feet, if using. Pour in the water, vinegar and lemon juice. Add the onion, celery, ginger, turmeric and salt, and season generously with freshly ground black pepper.
- Bring to the boil over medium heat, skimming off any foam that rises to the top. Reduce the heat to the lowest setting, then cover and simmer for 2 hours.
- Remove from the heat, remove the chicken from the pot and leave until cool enough to handle. Take the meat off the bones, reserving the bones and setting the meat aside for another use.
- Return the bones to the pot and simmer over very low heat for 4-6 hours, checking now and then and adding a little more filtered water if needed.
- Add the parsley and garlic and simmer for another 10 minutes.
- Remove the bones with a slotted spoon, then strain the broth into airtight containers and refrigerate until the fat congeals on top.
- The broth will keep in the fridge for 4-5 days, covered with a good layer of its natural fat. (Don’t discard the fat – it’s healthy, tasty and great for cooking with!) Alternatively, you can freeze the broth for up to 3 months.
- You can freeze the broths in ice-cube trays, to give convenient little portions to pop into other dishes.