INGREDIENTS
2
chicken backs
1 1/2 lbs
chicken breasts
2 Tbsps
apple cider vinegar
1 small
onion
3 stalks
celery
1 serving
salt and pepper )
2 tsps
penzeys spices bicentennial rub
3
eggs
2 Cs
tapioca starch
1 C
almond flour
1 1/2 tsps
baking powder
1/2 tsp
salt
1 Tbsp
water