1 free range chicken (or 500g mix of chicken wings and chicken legs)
1 large onion
1 large carrot
1 stick of celery
1 large tomato
1-2 cloves garlic
2 bay leaves
1 stalk of rosemary
2-3 stalks of fresh thyme leaves
1/2 bunch of parsley (stalks included)
1 tablespoon of peppercorns
2 tablespoons of quality salt
Roughly chop onions, carrots, tomatoes, celery, thyme leaves, rosemary, and parsley.
Add the chicken and all the ingredients to a 3-4 litre pot and cover it with filtered water.
Bring to the boil and lower to a simmer for 2 hours. Test the seasoning and add extra salt if needed.
Scrape off any skud which rises to the surface of the pot with a slotted spoon.
Strain the veggies and chicken pouring the liquid into large glass jars. Store the jars in the fridge for 1 week or pour the stock into large silicon ice cube trays and freeze, using as needed.
Shred the chicken off the bones and use it in the soup or add it to salads or sandwiches.
Add to soups, risottos, casseroles, curries, rice dishes, or drink instead of coffee for the ultimate gut-healing broth.