Makes 1 litre
1 organic chicken carcass and bones, meat picked off
1 litre filtered water
3 tbsp. apple cider vinegar with the ‘Mother’
2 celery sticks
3 organic carrots topped and tailed
2 bay leaves
Bring to the boil. Then simmer with lid on for 3-4 hours.
Leave to cool.
Season with organic Himalayan pink salt and pepper if wish.
Drink anytime of the day for maximum gut healing properties – low carb and great source of protein and collagen.
Or use in any recipes that require chicken stock