• Add the chicken carcasses to a big pot, add the apple cider vinegar and 4L of water. The vinegar helps extract the nutirents out of the bones and into the broth. Place on a low heat and cook for 12 - 24hours. You can add more water if necessary, this will depend on how diluted you want the stock to be. I find 2L per carcass is the right balance of flavour. Top up as you go. It's important to cook low and slow because high temperatures will destory some of the minerals. Apparently the best results for bone broth are chicken feet. I use what chicken bones I have at the time. I try to freeze bones whenever I can. See here for my deboned chicken. But don't get distracted from making the bone broth now...
  

Detox Broth

• Gather your ingredients, I was looking for flavour and texture. You can use almost any vegetable. My choice was ginger, chilli, spring onion, celery
  
• Chop all the ingredients to your desired fineness. I like them to be small so that they fit on a soup spoon comfortably without dangling over the side. It's annoying when you get smacked in the face with a too long spring onion.
  
• Ladle 1L of stock into a sauce pan and add all the chopped vegetables. Simmer gently for 5 minutes to heat and poach the vegetables. They shoud still be a little crunchy but not raw. This will depend on how finely you chopped them.
  
• I try not to add salt to my broth. I add flavour using these 3 ingriedents. Add the tamari, liquid aminos and fish sauce for flavour.
  
• ladle into a bowl and enjoy
  
• Eat this for 1-2 days and you will feel back to your old self in that time.