Veggie-Loaded Orzo Greek Salad with DIY Bone Broth

For the nourishing bone broth:

1. In a large stock pot, add the entire chicken carcass, making sure to remove all white and dark meat first.
2. Throw in all of the bone broth ingredients (apple cider vinegar, bay leaves, celery, carrots, onions, water, finely minced garlic) except for the salt and pepper.
3. Bring everything to a boil and then reduce heat to medium/low. Simmer covered with a lid for 2.5 hours.
4. Use a strainer to filter only the broth into containers or tupperware and stir in the sea salt and pepper.

For the Orzo Greek Salad Vinaigrette:

1. In a small bowl, whisk together 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. Set aside.

For the Orzo Greek Salad:

1. Cook the orzo according to package directions, ideally using the prepared bone broth. Once cooked, rinse with cold water and 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 combine.
4. Serve immediately or chill for a short period to allow flavors to meld.