Recipe Ingredient

Bone Broth

• 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 8–12 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 8–12 hours.
• Season with salt and pepper to taste.
• Strain, pour into Mason jars, and refrigerate.