We roast all chicken backs, necks and feet first to enrich the flavor. We follow the roasting with a soak in unfiltered apple cider vinegar to help breakdown the bones releasing more of the nutrients. Then the broth is simmered on low for 24 hours with organic celery, carrots, onions, Himalayan Pink Salt and black peppercorns. After it cools we skim the fat off the top and filter it to prepare for canning.
Organically fed and Pasture Raised Chicken, organic celery, organic onions, organic carrots, filtered water, unfiltered apple cider vinegar, Himalayan Pink Salt, black peppercorns