REAL Chicken stock for substance in your soups! :)

I just made another batch overnight as had almost used all my freezer supply: (I do a triple batch of the recipe below in my HUGE stock pot and simmer it overnight for 12-18 hours). This is the basis of all the soups I've been enjoying post op. And I just read the other night that gelatin is also good for skin elasticity!

Chicken Stock

8 cups (2L) Water (top up if needed while simmering)

2 Tbsp white or apple cider vinegar (to help draw minerals out from the bones)

1.5kg chicken frames (can also include bones and skin from cooked chicken wings/drumsticks/marylands, andif you can include some chicken feet you will get a higher Gelatin content)

Optional a Bacon Bone - I find this really adds savoury flavour

1 brown onion – roughly chopped, including brown skins if no black mould

1 stick celery – roughly chopped

1 carrot – roughly chopped

3 cloves chopped / crushed fresh garlic

6 black peppercorns

3 sage leaves

a handful of fresh parsley (&stalks)

2 sprigs fresh thyme

1 sprig of rosemary

1-2 large bay leaves

(Don’t add any salt while making it, just add salt to taste when using it!)

Bring to the boil and then leave at a low simmer for 10-18 hours in a large saucepan or crock pot

Strain through muslin cloth or sieve and discard solids.

Refrigerate until fully chilled and fats solidify on top.

Remove all fats (and either discard or save for frying other stuff)

Split into a few portions and freeze some for later (keeps for 1-2 weeks in fridge).