Step 1

Place all ingredients into a pot or slow cooker, bring to the boil and then turn to lowest heat to simmer for minimum 4 hours

Step 2

Strain and discard solids (the meat becomes very dry and tasteless but can be added in to a soup, beware of bones though)

Step 3

To consume hot, add 1 tsp of salt per lt of broth. We prefer to store it without salt so we're not restricted in how we use it, then we add salt either to the recipe we're using it in, or as below

Step 4

Allow to cool to room temperature (approx. 2 hours) then store in the fridge or freezer

Step 5

To use, defrost and heat up to a simmer, then add salt or homemade stock concentrate to taste, approx. ¼ tsp salt per cup. Drink as a cup of soup, or add to your favourite soup as a base liquid