Bone Broth: Chicken

I recently discovered bone broths as a super easy and lazy way of making great stocks for soup.

They start with the bones of a cooked (or uncooked) chicken along with around 500ml - 1L of water, salt and whatever vegetable scraps you have on hand (garlic, turnips, carrot, onion and so on... ). We add everything to the slow cooker, and then cook it for ages.

Add a bit of salt and any herbs you'd like to give the broth a bit more flavor.

Don't bother with peeling the scraps, just chuck everything straight in whole.

Cook for at least 8 hours, but this stuff gets better if you can draw that out over a day or so...

If you're in a bit of a rush you can get a good broth in a pot, but the slow cook definitely gets a lot more oomph out of the stuff at least in my opinion.

When it's done, make sure to strain the liquid into a container and filter out the bones, vegetables and other stuff you cooked it with.

Tip: A common mistake is to 'autopilot' this step and tip that hard earned liquid down the sink... try to avoid that, it's not fun to realise what you've done as all that hard work is literally flushed down the drain...