06/26/2026
One of our customers recently shared that she incorporates bone broth into her routine because she finds it helpful for managing a chronic digestive condition.
Simple Bone Broth
• 2–3 lb soup bones
• 1–2 lb chicken feet (optional, for extra gelatin)
• 1 onion, quartered
• 2–3 carrots, roughly chopped
• 2–3 celery stalks, roughly chopped
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• 1 tsp whole peppercorns
• 1–2 tsp sea salt (or to taste)
• Water to cover
Roast the bones (and feet, if desired) at 425°F for 30–40 minutes. Transfer everything to a pressure cooker, cover with water, and cook on High Pressure for 3 hours with a natural release. Strain, cool, and refrigerate. The broth should become rich and gelatinous when chilled.
We appreciate hearing the different ways families use every part of the bird.
