Poultry Bone Broth

~Ashley Eskew-Customer

Ingredients:

• 1 package of Flock Yeah Free-Range Bone Broth (using chicken feet bone broth will yield a more gelatinous consistency due to higher collagen content)

• 2 stalks of celery , roughly cut

• 2 carrots , roughly cut

• 1 onion , chopped in half or fourths

• 1 teaspoon of peppercorns

• Garlic cloves , as many as you’d like (skins peeled off), either smashed or whole

• A couple of pinches of salt

• Any herbs you have on hand

• A couple of splashes of Apple Cider Vinegar

Directions:

1. Combine all the ingredients in a large pot.

2. Cover with water.

3. Simmer on your stove for 12 hours , allowing all the flavors to meld together.

4. Alternatively, you can use an instant pot. Fill it with water up to the pressure cook line and pressure cook for 8 hours, then release naturally.

5. Once the broth has cooled, strain it.

6. Store in jars in the fridge (it will stay good for up to a week) or freeze it for longer storage.

7. This flavorful broth serves as an excellent base for soups and will help boost your immune system.

8. Remember to adjust the herbs and seasonings to your taste preferences. Enjoy your nourishing bone broth!