Bone Broth

Makes 3 litres

6 Chicken Maryland legs on the bone or 2 whole chicken carcasses
3-4 litres of cold water
1/2 cup apple cider vinegar
2-3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 cm Turmeric root sliced (or 1 teaspoon turmeric powder)
1 bunch of parsley stems and leaves
1 lemon cut in half
1 teaspoon dried peppercorns, crushed
1 flat teaspoon Sea Salt or Himalayan pink salt

Preheat the oven to 180 degrees Celsius. Place the Maryland leg bones in a roasting pan and drizzle with olive oil. Scatter onion and garlic around the chicken, and then cook for 45 minutes in the oven.
Place the Maryland legs in a slow cooker or cast iron pot with vinegar and cover with water. Let stand for one hour.
Bring to a boil. Reduce heat and add parsley, celery, carrots, turmeric, lemon, crushed peppercorns and salt.
Very low simmer for 12 - 24 hours. (should just see the occasional bubble)
Strain while still warm (you’ll need to use tongs or your hands to pull out the bones) into a large bowl. Allow to cool and fat to set on top of broth. Remove fat once set and keep in a jar in the fridge to use for cooking or discard. Divide chicken broth into 1-cup portions and freeze for up to 3 months.