Chicken Stock

Chicken Stock


2-4 chicken carcasses

1 onion, 1 carrot, 1 stick of celery, 4 bay leaves. Optional: some chopped ginger.



Put everything in a crock pot, just cover with water and set on low for 12 hours.

Drain the liquid from the bones etc.
Discard the bones, meat and vegies.  All the goodness from these is now in the liquid.
Store broth in the freezer or fridge if using the same or next day.

Heat a cup on the stove and drink as needed or add to your favourite recipes for soups, risotto and caseroles.