“This chicken broth recipe is full of flavour, jammed full of nutrients and best of all, so simple to make. Head to your local butcher and ask for some organic chicken bones (I use two full carcasses). With a combination of vegetables and herbs, you have a delicious medicine at your disposal. The best thing about this recipe is that it doesn't need to be too precious or pretty. The beauty is in what it provides. Broths are a great addition to your cooking, to making a wonderful gravy, or to simply sip as a great fuel for your body. Enjoy” - Nick

Ingredients:

2 Organic chicken carcasses

1 Leek (2 stems removed, roughly chopped)

4 Carrots (unpeeled, and chopped into larger pieces)

1 Brown onion (unpeeled and cut into quarters)

4 Cloves of garlic (left whole, unpeeled)

2 Bay leaves

3 Sticks of celery (roughly chopped)

Salt & pepper

3L of cold water

Method:

1) Place carcasses and all chopped veggies into a 5l pot, or slow cooker.

2) Add 3l (or 12 cups) of cold water to the pot and bring to the boil and season generously with salt and black peppercorns.

3) Stirring constantly, once it hits the boil for 10 mins drop it back to a very low simmer, cover and leave for up to 8 hours.

4) Every couple of hours lift the lid, stir and tumble the ingredients together, season again with salt and pepper.

5) (Optional) add a dash of vinegar to your broth as this will help break down the ingredients.

6) Once the timeframe is up, let the broth settle and cool, allowing a thick layer to form on top. Scoop this layer off and drain the liquid through a sieve. Dispose of all excess ingredients and pour your liquid into (reusable or recycled) jars for refrigeration.

There you have it. Liquid medicine, made by you, for you, to help you over the chilly months ahead. Enjoy.

Tip: To make your trip to the market easier, be sure to take your Kindor organic produce bags to fill with the leeks, onions, carrots and garlic in this recipe.