Bone Broth

• Protein (g) 22.68
• Fat (g) 6.88
• Carbs (g) 4.84
• B12 (mcg) 0.19
• Iron (mg) 1.32
• Iodine (mcg) 0
• Magnesium (mg) 24.25
• Potassium (mg) 298.58
• Selenium (mcg) 22.51
• Sodium (mg) 91.53

• 4-5 chicken legs
• 1 tbsp apple cider vinegar
• 2 stalks celery
• 1 onion
• 6-8 large carrots
• purified water
• sea salt to taste
• black pepper to taste

Slow Cooker

1. Place the chicken, vinegar, and vegetables in a slow cooker.
2. Fill with water to 1 inch below the top of slow cooker, cover, and cook on high for 8-12 hours.
3. Season with salt and pepper to taste.
4. Strain, pour into mason jars, and refrigerate.

Pressure Cooker

1. Place the chicken, vinegar, and vegetables into the pot of the pressure cooker.
2. Fill two-thirds of the way up with water and secure the pressure cooker lid.
3. Press the manual button, set the pressure on high, and set the timer for 90 minutes.
4. Season with salt and pepper to taste,
5. Strain, pour into masion jars, and refrigerate.