Rotisserie Chicken Meal Prep with Bone Broth Starter

Set up three separate bowls: one for the chicken meat, one for the bones/carcass, and one for the skin.

Working with one chicken at a time, pull all the meat off the bones and place the meat, bones, and skin into their respective bowls. Repeat for all three chickens.

Take the bowl of chicken meat and chop it into small, bite-sized pieces.

Mix the chopped chicken to ensure an even distribution of light and dark meat.

Measure out 2-cup portions of the chopped chicken and place each portion into a vacuum sealer bag.

Flatten the chicken inside the bags to create a thin, even layer, then vacuum seal each bag.

To start the bone broth, place all the collected chicken bones and carcasses into the pot of a pressure cooker.

Add any reserved collagen or gelatin from the bottom of the rotisserie chicken bags into the pot.

Pour in the apple cider vinegar.

Add enough water to cover the bones completely.

Secure the lid on the pressure cooker, set it to high pressure, and cook for 2 hours.