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Below are the ingridients that are needed to prepare a tasty Pete Evans Chicken Bone Broth:
- Get 2.5 kg of chicken parts (necks, wings, breast bone).
- Take 2-4 of chicken feet.
- Prepare 2 tablespoon of apple cider vinegar.
- You need 1 of large onion.
- Use 2 of carrots.
- Provide 3 of celery stalks.
- You need 1 of leek.
- Get 1 of garlic bulb.
- Prepare 1 tablespoon of black p.corn.
- Provide 2 of large handfuls flat leaf parsley.
Done with the ingridients? Here are the procedures on cooking Pete Evans Chicken Bone Broth:
- Put everything in big stock pot with 5 liters of water.
- Bring pot to boil. Skim top. Then reduce heat to low & simmer for 6 – 12 hours..
- Allow to cool & strain through sieve. Place in fridge to allow fat rises to top..
- Skim off fat. Store in glass. Can use for frying etc for up to 2 weeks..
- Transfer broth to containers. Fridge keeps for 4 days, freezer up to 3 months..
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