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Roast chicken bone stock


1 whole chicken

1 tablespoon of each: dried basil, dried oregano, dried rosemary, dried thyme, turmeric powder.

- 1 glass of water

- 1 tablespoon of Atlantic/Himalayan sea salt

6  glasses of filtered water.


Heat the oven to 200 degrees.
Wash the chicken well and get rid of the internal organs.

Place the chicken on top of a baking pan, and sprinkle it with the spices.

Add a glass of water. Cover and roast for 1-1.5 hours.

After roasting, take the chicken out of the oven and remove the meat that you want to keep and eat later.

The meat can be divided into portions and kept sealed inside a refrigerator or a freezer.

Transfer the bones to a large pot and fill with filtered water until it is all covered (about 12 cups), add a pinch of salt for seasoning.

Add 2 tablespoons of organic apple cider vinegar or lemon juice (for a better release of collagen from the bones).

Cover and bring to  the boil.  Continue boiling for at least 10-12 hours, or until the stock is reduced by 1/2 or 1/3 and about  6-8 cups of soup remain. As the volume of the soup is reduced, it becomes richer in flavor and collagen.

Store the soup for 12 hours in the fridge until it takes on a thick jelly consistencyand the fat has risen to the surface.

The fatty layer that has accumulated on the surface must be removed with a spoon and discarded.

Divide the liquid into portions of 1-2 cups and store in sealed boxes or jars in the freezer.

The stock is excellent for use in stews, sauces and soups.

Roast chicken bone stock
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