Ingredients

• 7 chicken drumsticks
• 2L filtered water
• 1 tsp Celtic Sea salt
• 1 tsp peppercorns
• Course chopped vegetables (optional)
• Fresh herbs (optional)

Instructions

1. Add drumsticks, salt, peppercorns, and any herbs and vegetables to stainless steel stock pot or Dutch oven.
   
   2. Add filtered water, and then cover it with a lid. The right ratio of meaty bones to water is required to achieve a gelatinous consistency, ratio = 1kg meaty bones to 1.5L filtered water.
   
   3. Bring to a boil and skim the scum off using a metal skimmer, strainer or slotted spoon; and discard.
   
   4. Reduce to a gentle simmer with a lid on and cook for 1.5-3 hours or until the meat is just falling off the bone.
   
   5. Strain out meat and bones and blend back in any connective tissue and skin.
   
   Now it's ready to drink, eat as a meal, or freeze for later.

Notes

• Ratio = 1kg meaty bones to 1.5L filtered water.
• Meat stock can also be made in a slow cooker/ crockpot, with adjusted cook times.