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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!