Good Gut Cooking Starts Here…

The difference between chicken stock and chicken broth is that stock is made by boiling bones with vegetables and herbs. Stock has more benefits than broth, as it is higher in protein and the bones release collagen, becoming gelatinous. It contains minerals, amino acids and glutamine, which helps repair holes in the gut lining and enhances digestion. So if you want to reset and repair your gut from a life of processed food and stress, this is the best place to start. If you want to learn more about your gut we highly recommend Giulia Enders’ GUT book.

Roast chicken is a real family favourite for us, so using the carcass is easy. If your family like to have a leg of chicken on their plate I wouldn’t add that to your pot, just what you have carved from. And for goodness sake don’t throw away the sediment at the bottom of the roasting tin. Pour boiling water into the tin and scrape it all out.

I don’t use a celery stick, as it is a main allergen. Then I don’t have to worry about feeding it to everyone. And don’t be tempted to add salt. You can add salt to the dishes you create with your stock afterwards.

Ingredients:

Whole Free Range (it’s worth the money) Roasted Chicken, meat removed and put aside for sandwiches, or whatever you want to use it for. Break it up into natural pieces ie legs, wings, main body. Make sure you can include as much skin as possible. Alternatively you could buy a pre roasted chicken
1 carrot, unpeeled, but washed
1 onion halved, don’t worry about peeling it, just make sure it’s not dirty
2 bay leaves
1 diced celery stick (optional)
Couple of pieces of fresh thyme
Few sprigs of parsley, stems included

Method:

Using a big pot, the biggest you can find, preferably a stock pot, tip in all the ingredients, then cover it all with cold water.
Bring it to the boil and simmer for about 2 – 3 hours. You’ll know when it’s ready when it smells good and looks sort of golden. Otherwise, just see how much time you have.
Strain the liquid into a plastic container with a lid, preferably a jug, so you can store it and pour it! A helping hand is good here, so you don’t get greasy liquid all over the floor. And best to do it over the sink.
You are now ready to use your stock or store it in the fridge for up to 5 days. Or divide it into 200ml portions and store it in the freezer for up to 6 months.