Ingredients

• 2 free-range chicken frames (available from most butchers or left over from a roast)
• 2 dried bay leaves
• 1 tablespoon of black peppercorns
• 1 level tablespoon of coarse Celtic sea salt
• 2 tablespoons of apple cider vinegar
• filtered water

Method

1. Add chicken frames, bay leaves, peppercorns and salt to a heavy-based stock pot.
2. Cover with filtered water and stir in the apple cider vinegar.
3. Bring to a boil then reduce to a gentle simmer for four to six hours.
4. Remove from heat and strain through a fine meshed sieve.
5. Store in the fridge for up to one week. Freezes well for up to several months.

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