2 Pounds chicken necks and backs.
4 Tablespoons white vinegar
2 Cups chopped carrots
1 Cup chopped celery
1 Cup chopped beet roots
Place all ingredients in a crock pot, fill with hot water to cover and cook for 8-10 hours. The result is a thick, jelly-like broth that can be blended and fed with a syringe if necessary.
*All recipes on this website are for client/patient use only. They are not intended for the general public.