So I've never really seen an attractive picture of bone broth. Tonight I thought I'd jazz mine up a bit and really cracked myself up in the process.  

So yes indeed we're all sick to the guts of hearing about bone broth, because good old fashioned chicken stock/soup is what it really is.  But hey, the reason it's been around since the beginning of time (Jewish penicillin) and the reason everybody is bleating on about their broth is because it's the bollocks!  Seriously I reckon this played a major role in healing my gut, and I use it in at least 4 of my recipes so I can slip it past the broth police without them (the kids) even knowing.  One problem, it's near impossible to get onto the broth if you are travelling - and you folk are the ones who need it the most.    When we were travelling last year I couldn't find anything to replace it so I ordered some sort of heinous granules of beef that I dissolved in water every day to try to keep on the GAPS diet.  Imagine my delight when I discovered this!!!  How epic is that!!  I'm not sure I'd rock the coffee one, BUT I haven't tried it yet, but if you have please let me know what you reckon... 

So this is one of our favourite meals, we usually have it on a Monday and then we are all set with Broth for the week, the meat off a poached chicken melts in your mouth!  Use all organic ingredients as you are ingesting this over and over through the week and you really don't want to be sending more chemicals into your body through the week. 

Poached Chicken (to make stock and Dinner 1) 

Whole organic pastured chicken

2-3 Celery stalks chopped

1 Onion quartered

2 carrots dives

cover the chicken with filtered water

2 cloves of garlic (peeled and crushed) 

1 tablespoon peppercorns

2 bay leaves

 Sprigs of fresh herbs

Juice of one lemon

1 tablespoon unrefined sea salt

Remove giblets form the chicken, rinse with cold water & pat dry. 

Place chicken in a large stockpot, add the celery, onion and carrots to the pot. 

Cover with filtered water, apple cider vinegar, add the garlic, peppercorns, bay leaves, fresh herbs, lemon juice and a good pinch of salt.

Bring the water to a boil, skim scum off the top, reduce heat to a simmer for about 1-2 (or 3) hours, whenever you can see it’s cooked. The shorter the length of time you cook it for the more tender the chicken is, but the less tasty the stock is.  I usually throw all the bones back in at the end and give it all another hour.   Before I serve the broth I always crush some garlic in it, husband finds that too strong, but in the end he's the loser because I stink of garlic and he doesn't.  And I don't care. 

Remove the chicken and place it on a platter, pull the chicken off the bones and refrigerate (or eat for dinner with huge salad and roasted veggies and Kumera Chips ).  After you've given them another boil, store the bones in the freezer until the next time you do this recipe and then add these to the other carcass to make a stronger broth.

Whip up a dressing of Olive oil, garlic, plain full fat yoghurt, mustard, lemon, salt & pepper and let the kids dip their poulet into it. 

Whip up a dressing of Olive oil, garlic, plain full fat yoghurt, mustard, lemon, salt & pepper and let the kids dip their poulet into it.