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  1. Prepare the veg and trim off the excessive fat off the chicken carcass.
  2. Heat the oil in a large heavy based pacn, such as a ceramic, cast iron or crockpot
  3. When the oil is warm, brown the bones all over, do this evenly, turning at regular intervals
  4. When evenly browned, move the bones to the edge of the pan and chuck in all the other ingredients apart form the water and vinegar
  5. Mix thoroughly and then add the water and vinegar
  6. Turn the heat down to a low simmer and cook for 24-48 hours
  7. It is done when the bones have literally disintegrated, so that they can be easily broken
  8. After the set time, sieve the bone broth. It is helpful to take out the big chunks of veg and place to the side first (don’t throw these away whatever you do- mash them and eat as they are!)
  9. I often do a double sieve: so after the first sieve when all the little bits have been drained off, I then sieve the clear-ish broth again, to really remove tiny bits that I don’t want to eat
  10. Leave in the fridge for a few hours to allow the fat to separate and come to the top.
  11. Scrape that fat off and store it to cook with
  12. When done with sieiving and skimming, this is your final broth
  13. I put half in large glass jars and ice trays which I freeze and I keep the rest in the fridge for my million and one uses.