Name: Paleo chicken stock
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Yield: 1
Ingredients: 1⁄4 piece Onion; to taste Water; 1⁄4 piece Carrot; 145 g Chicken leg (thigh and leg); 1⁄4 Tbsp Apple cider vinegar; 1 piece Bay leaf

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Paleo chicken stock

We are making chicken stock using the carcass, bones and any leftovers from the chicken. If you don't have any bones, use whole chicken legs.

Put all the ingredients together in a slow cooker. 

Pour enough water into the pan until all the ingredients are covered, leaving at least an inch or so under the lid.

Turn the slow cooker onto the lowest setting and leave the broth to cook for 12&nbsp;hours.

Remove any large pieces from the pan before pouring the broth through a sieve into another pan or large bowl.

Allow the broth to cool to room temperature before putting it into the fridge. Skim off the layer of fat formed on the surface (this is very suitable for frying meat, fish or vegetables in). By now the broth should have solidified somewhat and resembles gelatin pudding. &nbsp;

You can also freeze some of the broth in for use later on.

Paleo chicken stock

Paleo chicken stock

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