1-2-3- Chicken Broth

A nutritious way to bolster the flavor of your Fat Flush recipes

2 quarts filtered water
3 pounds chicken pieces with the bones
3 tablespoons cider vinegar
1 large onion cut in 1-inch pieces
8 stalks celery, cut in 1 inch pieces
8 sprigs fresh parsley
2 bay leaves



• Place all ingredients in a large stockpot, bring to a boil
• Lower heat, cover and simmer for about 45 minutes or until the chicken is done
• Strain and discard vegetables and bones; save the chicken for another recipe
• Refrigerate and use within 3 days or freeze

Makes 4 servings