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Chicken Legs, Skin On, Bone In
Apple Cider Vinegar
Celery Stalks
Onions
Large Carrots
Water
Sea Salt & Black Pepper

Bone Broth

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 105 min
Servings: 2 c.
  • 8 Chicken Legs, Skin On, Bone In
  • 2 tbsp. Apple Cider Vinegar
  • 4 Celery Stalks
  • 2 Onions
  • 12 Large Carrots
  • 2 c. Water
  • 1/2 tsp. Sea Salt & Black Pepper, to taste
  • Slow Cooker: Place the chicken, vinegar, and vegetables in a slow cooker. Fill with water to 1 inch below the top of the slow cooker. cover, and cook on high for 8 to 12 hours.
  • Electric Pressure Cooker: Place the chicken, vinegar, and vegetables into the pot of the pressure cooker. Fill two-thirds of the way up with water and secure the pressure cooker lid. Press the Manual button, set the pressure on high, and set the timer to 90 minutes.
  • Stove Top: Place the chicken, vinegar, and vegetables in a stockpot. Fill with water to 1 inch below the top of the stockpot. Bring to a boil, reduce the heat to medium-low, and simmer for 8 to 12 hours.
  • Season with salt and pepper to taste.
  • Strain, pour into Mason jars, and refrigerate.