March 7, 2017 | Cooking time: 20-24 hrs
Once coming back to Oz, I was seriously deprived of my new necessity so I thought I’d have a crack at making it myself….not to mention I actually contacted Springbone to ask for their recipe because I couldn’t get their stuff anymore and they happily told me their ingredients. After making one batch where the balance wasn’t right, I have perfected the recipe and am excited to share this with you!
2 Organic, free range chicken carcasses, raw
1 onion, cut in half
1 bulb of garlic, cut in half
6 bay leaves
2 celery sticks
3-4 tablespoons of dried herbs like oregano and thyme (just load it up! the more spices = the more flavour!)
any leftover vegetable stalks (e.g. broccoli, fennel, leek)
2-3 tablespoons of Apple Cider Vinegar
6 or so whole black peppercorns
3.5-4L filtered water
- Put the chicken, carrots, onion, garlic and celery in the oven at 220c and roast for 15 minutes or until golden.
- Remove from the oven and transfer to the slow cooker.
- In the slow cooker, add all the ingredients. Cover the chicken carcasses with filtered water and set on low for 20-24 hours. Add some salt to serve.
Drink ideas: serve your broth straight in a cup or add turmeric, coconut milk, olive oil, chilli olive oil (a fave), fresh parsley pulverised and add some salt to serve!