Ingredients

• 1 organic chicken, preferably with liver, heart etc.
• 1 big carrot
• 1 onion
• ½ celery root
• 1 leek
• 1 parsley root
• 1 tbsp coconut oil
• 2–3 bay leaves
• 5 juniper berries, dried
• Himalayan salt
• Water to cover all the ingredients, approximately 1–2 litres

Here’s how you make it

1. Rinse the chicken.
2. Chop all the vegetables into big chunks and the onion in half.
3. Heat the coconut oil in a big pot and add the onion, cut side down. Let it heat through.
4. Add the rest of the vegetables and stir them a little.
5. Add the chicken, bay leaves, juniper berries and water to cover the ingredients.
6. Heat it until it boils and then reduce the heat so that it simmers for 24 hours. Skim the fat occasionally.
7. If you leave the house you can turn it off and then continue simmering once you return, for a total of between 24–48 hours.
8. Allow it to cool down slightly, and then strain through a sieve. Discard the solids.
9. Add salt and pour the liquid into a glass container. Allow it to cool down and then store in the fridge for up to seven days, or 3 months in the freezer.