Spring Garlic Chicken Broth

Two poussin carcasses, the cooking lemons, a splash of cider vinegar and get it on a low simmer for several hours ...

Several hours later ... the carcasses will have released all their goodness and you'll be left with a very flavoursome and VERY micronutritious broth.

More flavour? I shredded three leaves of wild garlic into it.

Wow! WOW!!!