Chicken Bone Broth

Ingredients

1 The Bare Bird whole chicken

2 stalks celery, roughly chopped

2-3 carrots, roughly chopped

1 onion, quartered

2-3 cloves garlic, lightly crushed

½ bunch parsley

2 bay leaves

1 teaspoon sea salt

Filtered water

Optional:

1 tsp peppercorns, lightly crushed

1-2 sprigs fresh or dried rosemary

1-2 sprigs fresh or dried thyme

Place all ingredients in a large stockpot (preferably 6+ litres in volume) and fill with water until chicken is just submerged. Cover and bring to a boil.
Skim off any foam that’s bubbled to the surface and lower heat to a gentle simmer with the lid slightly ajar for 1 hour.
After 1 hour, carefully remove whole chicken (use a meat thermometer if you’re unsure if it is cooked through), set aside to cool slightly. Continue to simmer veggies in liquid.
Once chicken has cooled enough to safely handle, reserve the meat and place the bones, carcass, joints and cartilage back into the pot. Put meat in a sealed container in fridge.
Simmer the remaining broth with the lid removed (may need to increase heat slightly) for another 2-3 hours to yield a rich, golden result.
Remove pot from heat, allow to cool slightly and strain through a fine sieve into large jars or glass containers. Place in fridge to cool completely.
Once cooled, a layer of fat will solidify on top. You can either scoop it off (store in fridge up to 1 week) and cook with it, or leave in broth when reheating for added flavour and nutrition.
Store sealed broth in fridge for up to 4 days, or freeze for up to 3 months.

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