Ingredients

How to make it

  • 1. Put all ingredients in a large pot or your slow cooker and cover with water till the bones are 2-3 inches under water.
  • 2. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't affect the taste but it won't look as nice and clear.
  • 3. Continue to simmer gently, uncovered, for about 4 hours. A Crock Pot on low for eight hours works great.
  • 4. Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve or cheese cloth over another bowl and strain once more to remove any small particles. Season to taste with sea salt.
  • 5. Store in covered containers in your fridge for up to 3 days or freeze for longer storage.
  • For beef or lamb stock just sub chicken bones for beef or lamb bones.
  • For veggie stock, omit bones and increase veggie quantities to suit.
  • To de-grease any broth, put it in the fridge over night and skim the fat off the top of the broth.

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