1 whole organic or free range chicken and 6-8 chicken wings
2 tbsp. organic apple cider vinegar
4 liters cool water (enough to cover the chicken)
2 large organic onions, cut into ¼, skin may be left on
2 organic carrots, coarsely chopped
3 organic celery sticks, coarsely chopped
Organic parsley and 6 bay leafs
10 black peppercorns
4 cloves of garlic, skin may be left on
1 leek, cut into 6 pieces (optional)
1o cm piece fresh ginger cut into 4-5 pieces
5 fresh turmeric roots cut into half sizes
Put whole chicken or bones into the pot. Add vinegar and cover with cold filtered water. Place over medium heat, uncovered bring to boil a gentle simmer (never over boil). Skim off any impurities rising to the top.
Add onions, carrots, celery, leek, bay leafs and peppercorns, return to a simmer and turn heat to low. Cook at a very gentle simmer with the lid on for 24 hours checking occasionally to ensure bones are covered with water, add more if needed.
After 1.5 to 2 hours, if using whole chicken remove with a spoon or tongs, once cooled enough to handle, remove the meat from the carcass. Use the meat for other dishes. Return carcass, bones and skin back to the pot and continue to cook for the remaining time. 30 min before add the parsley to the broth.
Strain broth through a fine mesh strainer into a bowl and taste it with Himalaya salt. It is now ready to use or cool.
Fill containers and store in fridge for up to five days or in a freezer for up to six months.