Orzo Greek Salad with DIY Bone Broth

For the Bone Broth:

1. Remove all white and dark meat from the whole organic chicken, leaving only the carcass. Rotisserie chicken carcass also works.
2. In a large stock pot, add the chicken carcass, apple cider vinegar, bay leaves, chopped celery stalks, chopped large organic carrots, chopped white onions, 8-9 cups of water, and 3 cloves of finely minced garlic.
3. Bring everything to a boil, then reduce the heat to medium-low and simmer, covered with a lid, for approximately 2.5 hours. The broth will thicken nicely.
4. Use a strainer to filter only the broth into a clean container. Stir in 1/2 teaspoon of sea salt and 1/4 teaspoon of ground pepper, or adjust to taste.

For the Orzo Greek Salad:

1. Cook 4 cups of orzo according to package directions. For best flavor, cook the orzo in the prepared bone broth. Once cooked, let the orzo cool completely and chill until cold.
2. Prepare the Vinaigrette: In a small bowl, whisk together 3/4 cup of olive oil, 1/4 cup white wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic salt, 1/2 teaspoon minced organic garlic, 1 tablespoon dried parsley, 1/2 teaspoon ground pepper, and 2 teaspoons of raw honey or agave until well combined.
3. In a large serving bowl, combine the cold cooked orzo, 1 cup finely chopped bell peppers (in every color), 1.5 cups of halved cherry tomatoes, 1.5 cups of diced cucumbers, and 1 cup of creamy feta chunks (goat feta or almond milk ricotta are suggested alternatives).
4. Pour the prepared vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
5. Serve cold. This salad is great for meal prep.