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Add all ingredients to a stock pot and fill with cold water
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Bring to a boil then simmer
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Periodically remove any foam from the surface
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Keep at a very slow simmer for 6-12 hours. The longer you simmer, the more goodness you'll get from the bones!
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Top up with water if necessary
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When done, pour through a colander / large sieve in to another pot. You can also then pour the broth through a cheesecloth if you desire
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Divide in to containers and keep in the fridge for 3-4 days or freeze.
(We find freezing in 400ml plastic containers useful)
Recipe Courtesy of The Smokin Elk