You can either use your bones from a roast chicken or one our stock packs which contain a raw carcass, a chicken neck and two chicken feet. The feet may be off-putting for some, but they really do have loads of collagen which is good for you.

The ideal time for this is around 12 hours, I sometimes do mine shorter if I need it for soup, but for our post breakfast mug of broth I make sure it’s the long slow process so that we can extract as much nutrition as possible.

chickenstock-Place your carcass into a large pot and cover with 5L of spring or distilled water.
-Add a tablespoon of apple cider vinegar and allow to stand for 30mins.
-Place on stove and bring to boiling.
-Add your vegetables – either the peels of carrots, garlic and onions along with some celery leaves or you can add one carrot, 1 onion, 2 cloves of garlic and two sticks of celery.
-Then add 10 black pepper corns, 5 cloves, 5 springs thyme, 4 bay leaves.

Turn to the lowest heat and leave for up to 12 hours. Check water levels and adjust intermittently but don’t always top to the top or it will be very diluted.

When the time is up, add up o a tablespoon of pink Himalayan salt and if you want, ½ teaspoon of turmeric. I like to add fresh turmeric root when it is still cooking if I can fiIMG_7865nd it.

Drain out through a colander into a bowl. I then pick out the bones and give to my dogs.

Store the stock in glass jars in the fridge for up to a week.

Use in soups, stews or drink a mug each morning.

And if this is all just too much for you – then you can order our special Funky Chicken Stock for R60/1Litre.