Bone Broth Season

Makes for many & or many meals

Keeps refrigrated for 5-7 days

Any left over can be frozen.

Equipment : Large pan, glass jar for refrigeration & or zip lock bag or other for freezing.

1x whole chicken/or left over from roast carcass

Place in pan & Cover with water

1x tsp Apple cider vinegar

3x tsp sea salt

Make:

In a large pan place the carcass /bones as well as the salt & vinegar on a medium high heat, pour the water/stock over & cove for 10 to 15 minutes until boiling then turn down & allow to simmer for as long as you wish, can cook for hours or just 30 mins.

Remove from the heat & allow to cool once cool remove the bones & anything in the broth from the bones.

Can be kept in the fridge for easy use as a broth alone or as a base for soups & stews.

Freeze any left overs you have not used within 5-6 days.