Cover and leave until the chicken is cooked through, approx. 40 mins depending on size of chicken, you want to be able to easily glide a knife through to test.
Remove the cooked chicken and put on a large plate. Drain the stock and veg through a colander being careful to drain into another pot to put straight back onto the heat to make your broth. Place the veggies to the side - these can be added to bowls of chicken soup.
Wait for the chicken to cool, then remove all the meat from the bone. Place the bones back into the large pot and bring back to a simmer. Leave on a low heat for a minimum of 1 hour. This is where a slow cooker or Thermomix comes in really handy as you can slowly cook the broth over a low heat, just like you can in an aga too. If you have a hob then leave on a low heat, you might want to add in a bit more water.
The longer you cook it the stronger the broth as immunoglobulins are released from the bones, note that more histamine will also build up in the broth. If you are dealing with a lot of gut issue I recommend starting with a 1 hour broth and slowly building up. Note, histamine also builds up in the broth after its cooked the longer you leave it. So I suggest freezing in litre bags as soon as cooled, unless you are going to use straight away.
Use the chicken however you wish - my favourite is to make a jewish-style chicken soup, they don't call it jewish penicillin for nothing!, by adding 1 cup of broth, a handful of chicken and some of the cooked veggies to a bowl - delicious! You can add in some fresh or dried chillies for extra warmth : )
You can then use the broth in soups, stews, curries or sip on as a gut healing, immune boosting, fat burning snack throughout the day.
I hope this has given you a little insight into the fantastic healing properties of probably one of the oldest meals going, and encouraged you to give it a go to support your health.
Do reach out with any comments, we would love to hear from you and your favourite ways to enjoy bone broth!