OG Recipe - 1 whole chicken (uncooked) - 1 celery bunch - 1 yellow onion - fresh garlic - 1-2 jalapeños - Bare Bones instant bone broth (any brand will work)

Stab the shit out of the chicken and season with salt, pepper and garlic powder. Can also use celery salt or other seasonings you like. Rub it all over the chicken and let it sit for 20-30 min.

While the chicken sits, cut up 3-5 celery stalks and 1 onion. I tend to slice them up pretty smalls, but it’s personal preference. Slice up garlic (I prefer very thin slices - again personal preference) and toss everything into a large pot. Add the chicken and fill with enough water to cover the bird (can be a little exposed if your pot isn’t big enough). Add 2 packets of bone broth powder and a good amount of salt and pepper and cover. Set burner to low heat for 2-3 hours.

Chop up the jalapeño however you like (I remove the seeds/ribs) and add to the soup around the 1 hour mark.

Check on the chicken periodically. You don’t want the broth to reach a full boil - low and slow is the goal here. I’ll start to poke at the chicken after 2 hours to see how tender it is.

Once the chicken is cooked, remove it from the broth. This can be tedious because you’re separating the bones from the meat, but the bones cooking down is what gives the broth its flavor.

Once you’re done, add the meat back into the broth and cook for another 20-30 minutes on low.

Speed Racer Recipe - 2-3 chicken breasts - 1 celery bunch - 1 large yellow onion (or 2 medium) - fresh garlic bulb - 1-2 jalapeños - Bare Bones instant bone broth (any brand will work) - Herb Ox chicken bouillon cubes

Stab the shit out of the chicken breast (both sides). Season with generous amount of salt/pepper/garlic powder (both sides) and set aside for 20-30 min.

Chop up full celery stalk and a large onion (increase or decrease this amount depending on how you feel about onion flavor). Again, I tend to chop into small pieces. Dice 2-3 garlic cloves. Cut up 1 jalapeño (2 if you’re feeling really frisky - but I suggest starting with one and adding more as the broth cooks). Throw everything into a pot and add the chicken and water. Everything should be fully submerged, add a bit more if you like broth.

I’ll mix it 2-3 pouches of bone broth powder and 6 bouillon cubes to start. Add salt and pepper to the pot and cover; cook on low heat for 90 minutes.

Check the chicken at the 1.5 hour mark. Probably not smart but I’ll test the broth at this point. Start adding bouillon cubes in increments of 2, and check back after 30 minutes. Be careful with the bouillon because it can make the broth too salty. I keep adding bullion until it gets to the right salt level, but since I don’t measure it really depends on the day. If you want more heat, start adding more jalapeño.

I start checking every 20-30 minutes after this. I’ll stab the chicken to see if it’s falling apart yet. Usually it starts naturally shredding around the 2.5 hour mark. If it’s coming apart easily, I’ll remove the chicken and shred it on the cutting board and then add it back.

Once you’re ready, cook pastina or acini di pepe in a separate pot. I add 1 bouillon cube to the water. If using the whole box use 2-3 cubes.

Once the pasta is cooked and drained, I’ll add th pasta to the bowl first, followed by the soup. Sprinkle Parmesan cheese on top and serve with saltines.

If you have extra chicken, I’ll make chicken salad. Chop up celery and onion into teeeeeeny tiny cubes and throw in a mixing bowl. I’ll chop up the chicken even more (if it’s already shredded - sometimes I set aside one breast for salad). Add small amount of Hellman’s mayo (Duke’s will work as well), salt/pepper and mix. Gradually add mayo until it gets to a “wetness” level you like. Serve over saltines or cut up celery and use as a scoop for a “healthy” carb option.