2kg Chicken Drum Sticks
3 Carrots (sliced)
3 Celery Stalks (sliced)
2 tbsp Apple Cider Vinegar
2 tbsp Tumeric
1 tbsp Himalayan Sea Salt
1/2 onion, sliced
Equipment; instant pot or slow cooker!
Simply add all ingredients to the pot or slow cooker. Cook on low for 7-12 hours.
Allow to cool completely. Strain the meat and veg out of the pot. Pour the liquid into mason jars and store in the fridge. Use in recipes as needed or simply drink by itself.
The broth will turn into “gel” when in the fridge, this is good and shows there is a high gelatin content in the broth!
The gelatin forms due to collagen leaching into the water from the chicken bones.
The chicken meat is super soft and tender. Strip away from the bones and use in salad, soup, stews, curries, Pad Thai, omelettes etc.