Chicken stock is rich in collagen, gelatine, minerals and amino acids which all contribute to building a healthy gut lining.
Makes approximately one litre:
Remains of 1 roast chicken
1 onion, halved
1 stick of celery
Handful of herbs – rosemary, thyme, tarragon
Generous tsp of salt
To make the chicken stock, pick any remaining meat from a roast chicken including the oysters. This should give you approximately 250-300g of meat.
Place the remaining carcass, including skin, in a large pan and add the other ingredients. Fill the pan with water to cover the chicken completely and bring to the boil. Reduce the heat and simmer gently for a minimum of three hours.