Ingredients Bones from 2 whole chickens (roughly 6 to 8 cups of bones) 1 large yellow onion, quartered* 2 stalks celery, washed and cut in half 2 medium carrots, washed and cut in half 5 garlic cloves, peeled 2 tablespoons apple cider vinegar 1 tablespoon black peppercorns 2 bay leaves 12 cups water Optional: fresh poultry herbs (thyme, rosemary, sage, parsley) Instructions In a 6-quart (or larger) slow cooker, place the bones, onion, celery, carrots, garlic cloves, apple cider vinegar, peppercorns, and bay leaves
For women navigating weight management alongside hormonal changes, the intersection of metabolic peptides and hormonal health adds another layer of complexity
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