The recipe starts with chicken bones in a stock pot on high heat. Fry until there is a little golden color.

Add the onions, carrots, leeks, celery and some aromatic ingredients such as turmeric, ginger, peppercorns, bay leaves and parsley and fry with the bones until colored.

Once everything is colored fill the stock pot with water (you may need more water - ensure the water fills the stockpot until the top) and bring to a boil. As it starts bubbling you will see the top has a foam like substance, skim the top with a ladle and throw it out. This will happen for a few minutes in the initial boiling stages.

Once that is done and there is no foam rising to the top, reduce the heat and let it simmer on low heat ideally for 12 hours on the stove. You can do this in the pressure cooker for 4-5 hours.

As the broth is done, let it cool completely. Transfer to air tight containers and store int he fridge for 4-6 days while in the freezer for up to 6 months. I like to freeze them in ice cube trays - once frozen transfer to a zip lock bag and use in soups, stocks, sauces bakes etc as needed.

The best way to consume bone broth is to add a little salt, lemon juice and sip on it hot.