Real chicken stock has natural properties to soothe and calm the nervous system (as well as numerous other benefits), its high in potassium, magnesium and calcium, as well as glycine (a brain neurotransmitter).
1Place the chicken carcasses in a large stainless-steel stock pot with the water, apple cider vinegar, lemon juice, onion, celery, and salt and pepper.
2Bring to a boil over a medium to high heat, skimming off any foam that rises to the top. Reduce the heat to its lowest setting, cover, and simmer for 2 hours.
3Remove from the heat, remove the bones and take any meat off that you wish to keep and use again.
4Return the bones to the pot and simmer on a very low heat for a further 4 – 6 hours, checking from time to time and adding a little more water if necessary (I never have to do this). Ten minutes before removing from the heat, add the parsley and garlic.
5Strain the liquid through a colander into a large bowl or jug with a pouring lip (you should have around 2.5 litres of broth), and refrigerate until any fat sets on the top. Skim this fat off, and store your broth in glass jars in the fridge (or freezer).
6This will keep up to 10 days or so in the fridge, and is just perfect for a mug a day or as a base for chicken and vegetable soup.
7Note: the apple cider vinegar helps draw out valuable minerals from the bones to add further nutrients to the broth.
3-4 roast organic chicken carcasses (frozen is fine – I freeze our chicken carcasses after a roast dinner, and keep them all in the same freezer bag for easy access)