You can decide to do this in a slow cooker or simmer in a big pot on the stove. Just make sure you’re comfortable leaving your stove on unattended for a long period of time. I love those big cast iron pots for this purpose.
1 chicken carcass / a bag of chicken necks
2 celery sticks
2 large mushrooms
Any extra veggie scraps you like (I often use fennel stalks) OR seasonal vegetables
½ an onion
3-5 slices fresh ginger root
1-2 cinnamon sticks
3-5 star anise pods
½ tsp black peppercorns
A couple of bay leaves
½ tsp turmeric powder
3 tbsp apple cider vinegar
Water to cover all the ingredients by at least 1-2 cm
Natural salt (to add at the end)
Place your chicken bones and roughly chopped veggies in the pot / slow cooker. Add all your spices. Top up pot with water so all the ingredients are well covered. Add 3 tbsp of apple cider vinegar (this helps leach the minerals from the bones).
If using a slow cooker, cook on high for at least 4-5hrs (can do overnight or when you’re out). If using a pot on the stove, bring to boil (you can skim the foamy layer if you like), then lower heat to simmer for at least 4-5 hrs.
Once done, strain into ceramic / glass vessel (not plastic preferably) and salt to your desired taste.
Serve in a mug for some daily warming nourishment. You can also add your Chinese herbs (powder dissolved into your cup of broth or add your raw herbs to the last 40 min of cooking time).
Add a squeeze of lemon and a slice of fresh garlic if feeling a little under the weather for extra immune support. Or add some freshly grated ginger and some finely chopped spring onion to help relieve a blocked nose, aches and pains and chills.