INGREDIENTS 1/2 cup white vinegar 1/2 cup coconut aminos or Tamari 1/2 cup water 6 cloves garlic, crushed 1 tsp black peppercorns 2 bay leaves 4 skinless chicken thighs 4 skinless chicken legs 1 tbsp ghee Salt and pepper just before serving COOKING INSTRUCTIONS Combine all ingredients except chicken and ghee in a bowl. Place the chicken in the bowl, coat with marinade, then cover and refrigerate for at least 2 hours, or even better, overnight. Place the sauce in the slow cooker.
