• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • The GAPS Diet: Everything You Need to Know
  • Blog
  • Contact

Health, Home, & Happiness

Your resource for a healthy happy home

Mobile Menu

  • THE GAPS DIET
    • I want to do the GAPS Diet, where do I start?
    • What Is The GAPS Diet?
    • GAPS Intro Diet Ebook
    • GAPS Intro Stages
    • Moving To The Next GAPS Stage
    • GAPS Family
    • GAPS & Breastfeeding
    • GAPS Cheats
    • GAPS Troubleshooting
    • Ketogenic GAPS
  • THE KETO DIET
    • How to Start the Ketogenic Diet & What You Can Eat on Keto
    • Keto Diet for Kids: Risks and Benefits (huge benefits!)
    • The Ketogenic Version of the GAPS Diet
    • Boost Your Keto: 3 Quick Changes to Get More Out of a Low Carb Diet
    • Why You Need Fat Bombs (low carb, keto, GAPS)
  • Recipes
    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
  • About
    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
    • Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors
    • The Soup Challenge
    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
  • BeautyCounter
    • Shop Safer Skincare and Makeup
  • Classes & Ebooks
    • What Can I Eat Now? 30 Days on the GAPS Intro Diet
    • Gut-Healing Starter Pack
    • Picky Eating Solution Webinar
    • Keto Family Class
    • Freezer Cooking Class
    • Candy Making Without Corn Syrup
    • Member Login
    • Carnivore Training Wheels Class Login
  • THE GAPS DIET
    • I want to do the GAPS Diet, where do I start?
    • What Is The GAPS Diet?
    • GAPS Intro Diet Ebook
    • GAPS Intro Stages
    • Moving To The Next GAPS Stage
    • GAPS Family
    • GAPS & Breastfeeding
    • GAPS Cheats
    • GAPS Troubleshooting
    • Ketogenic GAPS
  • THE KETO DIET
    • How to Start the Ketogenic Diet & What You Can Eat on Keto
    • Keto Diet for Kids: Risks and Benefits (huge benefits!)
    • The Ketogenic Version of the GAPS Diet
    • Boost Your Keto: 3 Quick Changes to Get More Out of a Low Carb Diet
    • Why You Need Fat Bombs (low carb, keto, GAPS)
  • Recipes
    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
  • About
    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
    • Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors
    • The Soup Challenge
    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
  • BeautyCounter
    • Shop Safer Skincare and Makeup
  • Classes & Ebooks
    • What Can I Eat Now? 30 Days on the GAPS Intro Diet
    • Gut-Healing Starter Pack
    • Picky Eating Solution Webinar
    • Keto Family Class
    • Freezer Cooking Class
    • Candy Making Without Corn Syrup
    • Member Login
    • Carnivore Training Wheels Class Login

Chicken Stock: Easy, Beautiful, Easily Digestible, & Nutrient-Rich

Home » GAPS Diet » GAPS Recipes » Main Dish » Chicken Stock: Easy, Beautiful, Easily Digestible, & Nutrient-Rich

As part of our Soup Challenge, I’m sharing my newest super easy way to make chicken stock.  Chicken stock should be a staple in our diets even if we’re not on GAPS, it’s full of healthy amino acids and minerals and is easily digested.  I love the rich golden color of chicken stock made from baked chicken, this method uses one pan to both bake and boil the chicken.

Directions:

Crockpot Instructions: Bake chicken in the ceramic part of the slow cooker (the part that can be removed) then follow the recipe, but cook it on low in the crock pot rather than the stovetop.

Remove giblet package from chicken, and place in an oven proof stock pot (Find the kitchen equipment I use and recommend here).  Preheat oven to 375* and then bake the chicken uncovered for 45-60 minutes; cooking all the way through isn’t important here because we will also boil it, we are just getting the skin nice and brown.

Use oven mitts to place the stock pot on a large burner, and fill the pot to within a couple inches of the top with filtered water. Add 2 cloves of garlic and 1 inch of fresh peeled ginger if desired, and turn to a medium-low heat and simmer for 6-12 hours, covering if you are simmering it for a longer time.

Pour off rich stock into half gallon mason jars (it makes about 1 gallon), and if desired re-fill with filtered water and re-simmer for a few hours for another gallon of slightly less rich stock, but good stock nonetheless.

The fat will rise to the top of the jars in the fridge, which can be included in soups or used as a fat for cooking.

Remove chicken from the bones of the now boiled chicken.  It can be chopped up to add to soups, or used in chicken salad.  I add the soft gelatinous parts of the chicken, and the skin, back into the chicken stock and it all gets pureed up in pureed soups.

Learn more about the health benefits of chicken stock below

 

Class I talk about in the video: Freezer Cooking Class

How to make broth cubes

 

chicken-stock-directions

 

5 Delicious Keto FatBombs

Sign up to get my 5 Best Keto Fatbomb Recipes sent right to your inbox! Plus a bonus pizza recipe :)

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon
← Making Room for Healthy Changes: Getting Kids to Eat 5 Easy Home Remedies for the Cold and Flu Season →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « The GAPS Diet for Sensory Kids, Toddlers, and Picky Eaters
Next Post: 5 Easy Home Remedies for the Cold and Flu Season »

Reader Interactions

Comments

  1. Julie

    November 3, 2012 at 9:25 am

    When ever I cook my chicken for a long time it gets dried out and rubbery and pastey tasting. My crock pot doesn’t work for making chicken broth for us, because even on low it boils. I’m not even sure I am making my broth correctly…I never get that gel-ed substance and there have been times I have simmered for 12 hours. It just tastes bitter. You would think that after 6 months I would be an expert “Broth-er”. My stock definitely doesn’t taste like the canned broth in stores, my kids won’t eat/drink my broth without at least onions and celery in it…or at least the flavor of them in the broth. It all seems so easy to make, yet it doesn’t taste like I think it should. And 6 months is a long time to eat broth that you don’t like. Any comments/suggestions would be appreciated.

    Reply
    • Cara

      November 3, 2012 at 11:29 am

      Julie, what kind of chickens are you using? If they’re pastured raised they’ll be more ‘gamey’ than factory farmed chickens. You’re using the skin and everything right? And yes, the longer you cook the broth the more bland the chicken will taste, that’s why I turn it into chicken salad so I can add back some flavor from spices but still use the meat.

      Reply
    • Kathy

      November 3, 2012 at 1:45 pm

      My crock pot boils my stock too. I read a tip about putting a couple tuna/sardine cans between the ceramic and the metal that it sits in so it doesn’t boil. I am going to try that and see what happens. I figure I’ll let it heat up like regular for a few hours but then insert the cans before it boils.

      Reply
    • Stef D

      February 8, 2013 at 9:31 pm

      Years ago, a friend’s mom instructed me to never break the spine of the chicken carcass if using it for stock. That way, you prevent the spinal fluids from making the broth bitter. I don’t know if the reason is correct, but my broth has never turned out bitter when I’ve followed her advice.

      Reply
  2. Erin

    November 3, 2012 at 12:36 pm

    That bitter flavor may be “burnt” stock. I get that if I let it go to long without pulling some and refreshing the water. I don’t like boiled chicken either so I just eat my roasted chicken and make stock when I’ve got two carcases to use. I’ve had good luck with the perpetual broth method in my 5 quart crock on low I pull about 3-4 cups of broth twice a day.

    The best broth though, is a combination of chicken and roasted beef bones. I love it far better than either straight, I just add some salt and squished garlic and drink it up.

    Reply
    • Julie

      November 3, 2012 at 3:43 pm

      I have been doing meat stock instead of the bone broth and cooking it for only about 2 1/2-3hours on the stove as the glutamate level is higher when it,s cooked longer. For autism that’s better from what I understand. I believe Dr. NCM recommends to start off this way first and then ease into bone broth and longer cooking of it when the gut has healed more. Am I correct in this?

      Reply
      • Marcia

        November 5, 2012 at 3:29 pm

        Sarah Pope from The Healthy Home Economist blog featured a great article on the differences between meat stock and bone broth. http://www.thehealthyhomeeconomist.com/stock-vs-broth-are-you-confused/
        I now know to only cook meat stock for several hours (vs. 24+ hours) since I am sensitive to the glutamates.

        Reply
    • Cynthia Busse

      November 4, 2012 at 9:17 am

      I love them both too. But when I ladle a bowl to drink, I add fish sauce, smashed garlic and fresh squeeze of lemon juice. Soo good that way!

      Reply
  3. Ruth

    November 3, 2012 at 5:29 pm

    We have done pastured poultry for years and we always let our birds set in the fridge for 3-7 days before we cook it or freeze it. It tenderizes the meat and enhances the flavor. You do need to be sure your fridge is kept cold enough. I like to cook it till the meat is tender enough to debone it, then roast the bones in the oven on 350 till they are a nice roasted brown. I then simmer them with acv, onions, celery, carrots and thyme for 12-72 hrs. The bone broth has more flavor when they’ve been roasted, but I don’t know how this affects the nutritional value. I have simmered the bones till they were soft enough to mush in your mouth. We certainly don’t make a habit of consuming bones, but my children thought it was fun to say they had eaten bones.:) I knew then that there were alot of minerals were in my broth.

    Reply
  4. michele

    November 3, 2012 at 9:54 pm

    A local organic pastured chicken farm sells the resulting “backs” and “clean feet” and am using that for stock. Set in room temp sea-salted water for an hour, bring to a boil, skim the scum, remove the meat and add veggies + acv + kombu, put the bones back in and simmer for about 6-8 hours, then strain. That is all. As a preferred vegetarian, am not a fan of GAPS/WAP/paleo at all, but whatever, am trying stock to see if it helps long-term illness. Highly skeptical.

    Reply
    • KATHLEEN ALEXANDER

      August 20, 2019 at 11:34 am

      I also got cleaned off bones from a natural chicken farm to use for stock. They don’t have much meat, so i get them for .25 a pound. I also buy backs and necks to go with. I don’t use of a lot of bones in cooking so don’t have a lot around, . This is quite cost effective. I love all the comments .I learned a lot.

      Reply
  5. Faye

    November 7, 2012 at 2:03 pm

    I just made some stock this way and made a chicken dinner with veggies for us all. When told the kids what we were having they all said ‘I don’t like chicken’ moan, moan, moan. They have completely cleared their plates and my bigger two asked for more chicken too! Success, especially for my middle child who has food issues and is very picky. Thankyou for this suggestion Cara!!!!

    Reply
    • Cara

      November 7, 2012 at 2:11 pm

      That’s awesome! My kids like bland boiled chicken too, it cracks me up because I think it’s so bland!

      Reply
  6. TinaC

    November 17, 2012 at 7:49 pm

    I don’t like the boiled chicken either, so I just use all the leftovers from roast chickens to make stock. I also add chicken feet and necks and wing tips in with the carcasses and I find I always get a nice rich, gelatinous broth.

    Reply
  7. Carmen Martinez

    February 13, 2013 at 5:14 pm

    I put a chicken in the crockpot at bedtime, with an entire head of garlic (cut in half), 2 bay leaves, and salt. I cover everything with water and put it on low all night. In the morning, I have the loveliest, tastiest chicken stock and wonderfully tender, moist chicken to use in recipes. Once I pick the meat off, I bag up the bones and when I get a good amount (several chickens worth), I do an overnight bone broth with the same ingredients.

    Reply
  8. Rachel

    May 16, 2013 at 4:29 pm

    Once you have bones available (I have a small collection in my freezer now), is it ok on the intro diet to roast the bones in the oven before you make the stock with them? Do you lose any nutrients or goodness in the marrow?

    Reply
  9. Amanda B

    August 5, 2013 at 10:42 pm

    I have never used meat when I make stock, only bones and I still get a good gelatinous stock. I sometimes buy whole chickens, sometimes just bone-in breasts or legs but I always save the bones and put them in my stock bucket (just a plastic 1-gallon pail) in the freezer. I also throw in carrot ends, celery ends, and onion peels. When the bucket’s full, it’s time to make stock. It’s economical for my family and it works because we all hate boiled chicken Lol.

    Reply
  10. Susie

    November 6, 2013 at 4:17 pm

    I buy chicken feet and backs from Whole Foods (less than $2 a lb). They are pastured and chemical-free. I cover them with filtered water and a little vinegar (which pulls the calcium out of the bones) and cook on low in the crock pot for about 2-3 days. I add water as it goes down. The bones become very soft. After straining I give the bones to my dogs, although a lot of people eat them. I can’t. Eew.
    My kids won’t eat the broth either, but I use it as a base for cream of broccoli soup with cheddar cheese, which they love. I just don’t tell them :) It generally takes 3 days for the soup to get to the point of gelling in the fridge.
    Also cooking it down (reducing it) and then adding salt, spices, and cream or butter makes a nice gravy.

    Reply
  11. jayne

    November 7, 2013 at 12:31 pm

    A question on your crock pot usage: can all crock pots be used on the stovetop for cooking? I have an electric stove, so the crockpot would sit directly on the electric element. Also….does it matter if the crockpot is oval and the burner element round?

    Reply
    • Cara

      November 10, 2013 at 11:55 am

      Not for stovetop use, but I believe they can go *in* the oven :)

      Reply
  12. Melisa

    October 19, 2014 at 5:40 pm

    I make chicken stock in my slow cooker, too. I found that it cooked too high, even on low. Since it has a “keep warm” setting, that is what I use, after first bringing it up to a proper temperature on high. I made sure that the broth was at a safe temperature on the “keep warm” setting. There is an abundance of wing tips where I live, so that is what I use along with an onion and a clove of garlic. I cook the broth for about 24 hours and find that it gels every time when I use the wing tips. It always tastes perfectly chicken-y, too. None of those liverish flavors. I chose not to add salt, preferring to add salt to whatever soup or sauce I make with the broth.

    Reply

Trackbacks

  1. Grain Free Crockpot Recipe Roundup | Health, Home, & Happiness says:
    February 1, 2013 at 7:41 pm

    […] This is a super simple way to make beautiful golden chicken stock. […]

    Reply
  2. Roasted Beet Soup: Beyond Broth, a recipe | Health, Home, & Happiness (tm) says:
    January 10, 2014 at 3:31 pm

    […] chopped) – 1 medium onion – 1 medium leek – 4 large garlic cloves – 1 quart chicken or beef stock (click here for how to make chicken stock) – 1 tsp sea salt (find sea salt here) – Pepper to taste (find organic spices here) – 1 bay […]

    Reply
  3. Roasted Beet Soup | mizzeliz – working for you.. says:
    January 18, 2014 at 11:32 pm

    […] chopped) – 1 medium onion – 1 medium leek – 4 large garlic cloves – 1 quart chicken or beef stock (click here for how to make chicken stock) – 1 tsp sea salt (find sea salt here) – Pepper to taste (find organic spices here) – 1 bay […]

    Reply
  4. Curry Chicken with Fruit Compote | Health, Home, & Happiness (tm) says:
    January 27, 2014 at 12:43 pm

    […] 1 pound boneless skinless chicken thighs or breasts (find pastured chicken here) 1 cup stock (see recipe for easy chicken stock here) 1 apple 1/2 cup dried apricots, chopped (or 3 large fresh) 1/4 cup raisins or chopped dates 2 […]

    Reply
  5. Grain Free Thai Noodle Stir-Fry with Veggies, Chicken, and Peanut Sauce | Health, Home, & Happiness (tm) says:
    February 10, 2014 at 12:12 pm

    […] or sun butter 1/2 cup coconut milk 4 tablespoons lime or lemon juice 2 tablespoons stock or water (see recipe for easy chicken stock here) 1/2 tablespoon fresh ginger 2 cloves garlic 1 teaspoon apple cider vinegar 1 teaspoon crushed red […]

    Reply
  6. Paleo Crockpot Buffalo Chicken Salad with fresh cilantro | Health, Home, & Happiness (tm) says:
    June 12, 2014 at 1:06 pm

    […] skinless chicken thighs (find pastured chicken here)2 cups homemade chicken stock or water (see recipe for easy chicken stock here)3 garlic cloves, crushed1/4-1 whole jalepeno pepper, to taste (amount of heat in individual peppers […]

    Reply
  7. Spicy Zucchini Crockpot Soup with Ginger – Paleo, GAPS, SCD friendly | Health, Home, & Happiness (tm) says:
    August 9, 2014 at 8:38 am

    […] 4 medium-size zucchini or yellow summer squash, chopped 4 cups chicken or beef stock (see recipe here) 1/2 large onion, chopped 4 garlic cloves 1 tablespoon fresh ginger, minced (or 1 teaspoon dried) 1 […]

    Reply
  8. GAPS Menu Plan – Fall 2014 | Health, Home, & Happiness (tm) says:
    September 6, 2014 at 8:37 pm

    […] Chicken Stock […]

    Reply
  9. Soup Once a Day, Every Day, All Winter with a Use-What-You-Have Soup Variety Formula | Health, Home, & Happiness (tm) says:
    October 15, 2014 at 10:22 pm

    […] I make this easy chicken stock on Sundays, boil it down until it’s about 4 cups of liquid, add 1/4 cup of gelatin to the […]

    Reply
  10. Always have broth on hand with Easy Homemade Broth Gelatin Cubes in your freezer | Health, Home, & Happiness (tm) says:
    January 11, 2015 at 1:37 pm

    […] 1.  Make a gallon or more of chicken or beef stock from 1 pound beef marrow stock bones or 1-2 pounds chicken wings (buy organic meat here) (beef stock shown here, follow my directions for easy chicken stock here) […]

    Reply
  11. 70+ Skills Every Holistically-Minded Homemaker Should Know | Health, Home, & Happiness says:
    October 2, 2015 at 7:46 am

    […] How to make chicken stock from scratch. […]

    Reply
  12. 5 Easy Home Remedies for the Cold and Flu Season | Health, Home, & Happiness says:
    October 4, 2015 at 9:02 am

    […] Homemade chicken stock is easy to digest and full of the nutrients needed to keep a healthy immune system or heal when feeling run down.  Homemade chicken stock is so easy to make, promise me you won’t be buying any canned soup this year, okay? […]

    Reply
  13. Get-Well-Soon Gluten-Free Chicken Noodle Soup | Health, Home, & Happiness says:
    November 20, 2015 at 2:55 pm

    […] Bone broth: Made from organic chicken, this homemade bone broth is full of amino acids needed to repair cells and soothe the gut.  Because it’s in broth form, it’s easily absorbed by the body. (click here for my easy recipe) […]

    Reply
  14. Recovery After Antibiotics: How to Help Prevent Secondary Infection | Health, Home, & Happiness says:
    December 8, 2015 at 4:52 pm

    […] chicken or beef stock daily. This helps rebuild the gut, which often is damaged with antibiotics, and provides essential amino […]

    Reply
  15. DIY Soup Packs for Cheap & Instant Soups Loaded with Veggies and Protein | Health, Home, & Happiness says:
    September 22, 2016 at 12:34 pm

    […] 1 pot chicken or beef stock (recipe here) […]

    Reply
  16. Rich Roasted Pepper and Butternut Squash Soup | Health, Home, & Happiness says:
    September 27, 2016 at 10:33 am

    […] 1 quart chicken stock (recipe) […]

    Reply
  17. Simple Warming Butternut Squash Soup | Health, Home, & Happiness says:
    November 2, 2016 at 5:06 pm

    […] 1 pint chicken stock (recipe) […]

    Reply
  18. 5 Foods For Naturally Clear Skin (and 5 more to avoid to quickly reduce breakouts) | Health, Home, & Happiness says:
    November 3, 2016 at 10:19 pm

    […] Chicken Stock contains easy-to-digest proteins, vitamins, and minerals that are healing to the gut- and it’s thought that our skin reflects exactly how good of shape our gut is in. (find chicken stock here or make your own) […]

    Reply
  19. Dairy-Free Salmon Chowder- yum! | Health, Home, & Happiness says:
    November 11, 2016 at 6:34 am

    […] 2 cups chicken, beef, or fish stock (recipe here) […]

    Reply
  20. Carrot-Cauliflower Soup Recipe with Coconut Milk - Health, Home, & Happiness says:
    November 20, 2016 at 7:50 am

    […] 3 cups beef or chicken stock (always have chicken stock on hand with this easy stock here) […]

    Reply
  21. Quick Gluten-Free Mac n Cheese from Scratch (Instant Pot Recipe) says:
    December 20, 2016 at 2:17 pm

    […] cup chicken stock (if you don't have chicken stock, use an additional cup of […]

    Reply
  22. Reduction Sauce: Easy Broth-Based Topping for Meats and Veggies - Health, Home, & Happiness says:
    April 5, 2017 at 7:25 am

    […] broth cubes plus 1/4 cup water OR 2 cups bone broth (buy […]

    Reply
  23. Hearty Paleo Beef and Vegetable Stew in the Instant Pot - Health, Home, & Happiness says:
    April 5, 2017 at 7:30 am

    […] cups homemade chicken or beef stock, unsalted (find recipe for easy chicken stock here) (purchase organic chicken stock […]

    Reply
  24. Easy Homemade Refried Beans (Instant Pot and Stove Top) - Health, Home, & Happiness says:
    April 26, 2017 at 7:26 am

    […] cups chicken stock, beef stock (find here) (recipe here), or filtered […]

    Reply
  25. Solutions for Teens That Didn't Outgrow Picky Eating - Health, Home, & Happiness says:
    August 2, 2017 at 10:28 am

    […] Chicken Stock contains easy-to-digest proteins, vitamins, and minerals that are healing to the gut- and it’s thought that our skin reflects exactly how good of shape our gut is in. (find chicken stock here or make your own) […]

    Reply
  26. Golden Lentil Soup with Turmeric and Coconut (Grain-Free, Dairy-Free) - Health, Home, & Happiness says:
    October 10, 2017 at 7:41 pm

    […] cups Chicken or Beef Stock (Recipe here, Buy […]

    Reply
  27. Zesty Greek Lemon-Chicken Soup with Feta and Chives - Health, Home, & Happiness says:
    October 15, 2017 at 3:38 pm

    […] table this fall and winter.  This soup is a great way to use up meat you have accumulated while making chicken stock, or you just use boneless skinless chicken breasts or thighs. Zesty Greek Lemon-Chicken Soup with […]

    Reply
  28. 5 Foods that Harm a Leaky Gut says:
    October 1, 2018 at 10:04 am

    […] You can make meat stock yourself: recipe here (it’s easy) […]

    Reply
  29. Roasted Beet Soup: Beyond Broth, a recipe - Health, Home, & Happiness says:
    March 19, 2019 at 6:48 am

    […] onion – 1 medium leek – 4 large garlic cloves – 1 quart chicken or beef stock (click here for how to make chicken stock) – 1 tsp sea salt (find sea salt here) – Pepper to taste (find organic spices here) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Return to top of page

© 2021 healthhomeandhappiness.com · Affiliates · Log in

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Health, Home, & Happiness
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.