Orzo Greek Salad with Homemade Bone Broth

For the Bone Broth:

1. In a large stockpot, add the entire chicken carcass (after removing all white and dark meat, a rotisserie chicken works well).
2. Add the apple cider vinegar, bay leaves, chopped celery, chopped carrots, chopped white onions, and water to the pot.
3. Bring everything to a boil, then reduce heat to medium-low and simmer, covered, for 2.5 hours. The broth will thicken nicely.
4. Use a strainer to filter the broth into containers, discarding solids. Stir in the sea salt and pepper to taste.

For the Orzo Greek Salad Vinaigrette:

1. In a small bowl or jar, combine the olive oil, white wine vinegar, fresh lemon juice, dried oregano, garlic salt, minced organic garlic, dried parsley, ground pepper, and raw honey or agave. Whisk or shake until well combined.

For the Orzo Greek Salad:

1. Cook the orzo according to package directions, ideally using the homemade bone broth for enhanced flavor and nutrition. Once cooked, let it cool completely.
2. In a large bowl, combine the cold cooked orzo, finely chopped bell peppers, halved cherry tomatoes, diced cucumbers, and creamy feta chunks.
3. Pour the prepared vinaigrette over the salad ingredients and toss gently to ensure everything is well coated.
4. Serve immediately or chill for flavors to meld.