3 tablespoons lard, butter, or ghee
    1½ pounds chicken parts, bone-in and skin on
    4 carrots, cut into chunks
    4 celery stalks, cut into chunks
    1 yellow onion, cut into chunks
    2 garlic cloves, halved
    2 tablespoons apple cider vinegar
    6 cups water


   1. In a large soup pot, heat the lard, butter, or ghee over medium-high heat.

   2. When the oil is nice and hot, add the chicken pieces, and brown for 3-5 minutes on each side.

   3. While the chicken is browning, cut the carrots, celery, and onion into even sized large chunks.

   4. Once the chicken is browned, add the chopped veggies and garlic cloves.

   5. Add the apple cider vinegar and water, and bring the broth to a boil over high heat.

   6. Turn the heat to low, and simmer for 1-2 hours.

   7. Season to taste with sea salt and black pepper.

   8. Pour the broth through a strainer, and store it in the refrigerator in airtight containers.

   9. Use any leftover chicken meat for salads or just to eat!